Strawberry Avocado Pasta Salad with Poppyseed Dressing
I can’t think of anything that best screams summer food than this light and delicious salad. Bring it to your next potluck or picnic and everyone will sing your praises and beg for the recipe. And you can direct them right back to here or to Carlsbad Cravings who gave me the inspiration for this delicious salad. I substituted a few of the fruits and nuts, and reduced the sugar in the dressing, but otherwise it’s a similarly yummy salad.
I brought this salad to a recent potluck with my tennis friends. We played matches and then shared food. Everyone loved it and wanted to know how to make it.
Summer is time for outdoor play and activities. We require more energy from food which means adding more carbohydrates like the pasta. The pasta adds a chewy texture and holds the salad together. I used Cavatappi, a super fun corkscrew pasta, but feel free to use rotini, farfalle or penne-whatever you have on hand.
I like to use baby spinach to keep the leaves a more manageable size and to add super nutritional value of course. Top with whatever fruit you have in the refrigerator, but you can’t miss with strawberries and blueberries. Then because I had an apple, I cut that too. Do not forget the avocado. It is the show stopper with it’s creamy texture. I try to buy them a little on the hard side so they keep their shape. I topped it with sugared almonds which add that amazing crunch and sweetness.
The dressing is a canola oil-based dressing with apple cider vinegar, lemon juice, agave nectar, dry mustard, minced dried onion, poppyseeds and salt and pepper. So simple, so delicious.
Feel free to add diced chicken to make it a main dish salad. Perfect for summer dining. This is soon to become your go-to summer salad.
- Strawberry Avocado Pasta Salad with Poppyseed Dressing
- 1/2 cup canola oil
- 1/4 cup apple cider vinegar
- 3 Tbsp agave nectar
- 1 Tbsp fresh lemon juice
- 1 Tbsp poppy seeds
- 2 tsp dry minced onion
- 1 tsp dried mustard
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 12 oz. Cavatappi pasta (can use Rotini, Penne or Farfalle)
- 2 cups packed baby spinach
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 1 Honey Crisp apple, diced
- 1 avocado, pitted and diced
- 1/4 cup sliced almonds
- 2 Tbsp sugar
- For the Dressing: Combine dressing Ingredients in a medium bowl and whisk to combine. Chill at least 30 minutes up to 24 hours prior to using.
- For the Salad: Cook pasta according to package directions until al dente, about 7-9 minutes– don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl. Top with spinach, strawberries, blueberries, apple and avocado.
- Add almonds and sugar in a medium skillet and place over medium-high heat. Cook until sugar melts and almonds begin to toast. Stir constantly to avoid burning the almonds. When almonds are well coated with the melted sugar, pour onto wax paper in a single layer and let cool (about 2 minutes). Remove almonds from wax paper and sprinkle over salad.
- Pour dressing over the salad and toss to combine.
Notes
You might also enjoy:
Summer Strawberry and Chicken Salad with Sweet Thyme Dressing
Strawberry Avocado Salad with Honey-Glazed Grilled Salmon
