I held onto this beautiful, vibrant salad inspiration from my blogging pal, Lauren, from Lauren’s Latest for several months, thinking it would be perfect for springtime, specifically for the Easter season. Since Easter is coming early this year, we food folks get to post St. Patrick’s Day goodies and Easter recipes all around the same time. What fun. I’m thrilled that this is my first Easter offering this year, because it’s a real standout, a keeper for sure.
I just love the combination of sweet, acidic strawberries with smoky, salty bacon. Then, I’ve made the addition of creamy, ripe avocado to go along with the tangy Greek Yogurt Poppyseed Dressing. Hands down the tastiest, most mouth-watering salad I’ve had in a long time. And it’s so pretty to look at. It will be a huge hit any any food gatherings you have this spring. It will also transition brilliantly straight into summer. You’ll want to make this one again and again.
Bacon, Avocado & Strawberry Salad with Greek Yogurt Poppyseed Dressing
A beautiful, colorful springtime salad with strawberries, avocados, bacon, and almonds drizzled with a Greek Yogurt Poppyseed Dressing. Adapted from [Lauren’s Latest|http://www.laurenslatest.com/strawberry-bacon-salad-with-greek-yogurt-poppyseed-dressing/].
Yields: 4-6 servings
- 3 cups baby spinach
- 3 cups torn romaine lettuce or other crisp greens
- 10 slices bacon, [crisp cooked|http://www.alaskafromscratch.com/2013/01/16/how-to-bake-bacon/] and crumbled
- 2 cups ripe strawberries, washed and quartered
- 2 ripe avocados, sliced
- 1/4 cup sliced almonds
- For the Greek Yogurt Poppyseed Dressing:
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 teaspoon poppy seeds
- salt and pepper to taste
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).