Strawberry, avocado & spinach salad with bacon and poppy seed dressing.

Serves 2

Prep 20 minutes

Cook 5 minutes


150g Jubilee Strawberries, sliced

½ avocado, cut into slices

a large handful of young leaf spinach

100g bacon lardons

1 heaped tsp sunflower seeds

For the poppy seed dressing

1 teaspoon poppy seeds

50g Greek yoghurt

1 tbsp olive oil

½ tbsp white wine vinegar

pinch of sugar


  1. For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.
  2. Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.
  3. When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. (the dressing will keep in the refrigerator for about a week)