Strawberry Avocado Spinach Salad on a tin plate with antique fork and mustard-colored napkin

Strawberry Avocado Spinach Salad with Poppyseed Dressing

A summer version of the classic Cobb salad recipe. Healthy, fresh, and satisfying!
Course Salad
Cuisine American
Keyword spinach salad, strawberry avocado salad, strawberry spinach salad, summer cobb salad
Prep Time 10 minutes
Servings 4
Calories 576kcal
Author Brianne @ Cupcakes & Kale Chips



  • 6-8 cups baby spinach, washed and dried
  • 1 cup sliced strawberries
  • 1 avocado, sliced
  • 1 medium orange, cut into segments
  • 8 oz. chicken breast, cooked and cubed (about two cups, or one small or two large breasts)
  • 4 slices bacon, cooked and crumbled
  • 2 oz. crumbled goat cheese (about 1/2 cup)
  • 4 Tablespoons sliced almonds
  • 4 hard-boiled eggs, quartered or chopped
  • 8 Tablespoons poppyseed salad dressing, storebought or homemade
  • minced parsley, optional for garnish


  • Divide the spinach between four plate or bowls.
  • Top each plate of spinach with about a quarter of the strawberries, avocado, orange, and chicken, one slice of crumbled bacon, 1 oz. (about a two Tablespoons) goat cheese, one Tablespoon almonds, and one egg.
  • Drizzle each salad with about two Tablespoons of dressing. Garnish with minced parsley, if desired.
  • Serve as-is or toss before serving. You can also toss all of the ingredients in one large bowl and divide between individual plates or bowls.


Serving: 1g | Calories: 576kcal | Carbohydrates: 18g | Protein: 34g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 266mg | Sodium: 531mg | Potassium: 947mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4829IU | Vitamin C: 56mg | Calcium: 149mg | Iron: 4mg