Strawberry and Avocado Salad with Poppy seed Dressing

Strawberry, Grapefruit and Avocado Salad

With the Easter holiday approaching, I begin brushing off and testing tried and true recipes that have become a holiday tradition.

I selected a salad my mother always made for Easter dinner – bibb lettuce with avocado, strawberries, toasted walnuts and a poppy  seed dressing.

Mom made her poppy seed dressing from scratch but, though delicious, that dressing is too time-consuming for our busy holiday dinner. I’ve discovered there are some excellent poppy seed dressings in our local groceries that are delicious with this splashy spring salad.

Recipe: Strawberry and Avocado Salad with Poppyseed Dressing


  • 1 small head Boston lettuce or two heads Bibb lettuce
  • 1/2-1 cup homemade or bottled poppy seed dressing
  • 12 ripe strawberries, sliced
  • 2 ripe avocados, peeled, pitted and sliced into 20 wedges
  • 1/2 cup walnuts, toasted


  1. Remove core from lettuce, rinse and spin dry. Tear into bite-size pieces. Toss with 1/2 cup of the dressing. Add more dressing to taste.
  2. Arrange lettuce in individual bowls or on plates. Top with strawberries, avocado, toasted walnuts and serve.

Time: 15 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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