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Mixed Berry and Avocado Salad with Poppyseed Dressing

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  • Author: Joscelyn Abreu
  • Yield: 46 servings 1x


This simple summer salad is full of fresh berries, avocado, and maple candied almonds. Topped with an easy poppyseed dressing, it makes a delicious entree or side salad!


  • 5 oz (or more) baby spring mix or other lettuce of choice
  • 34 cups of mixed berries of choice (I used strawberries, raspberries, and blackberries)
  • 12 ripe avocados, peeled, pitted, and sliced or chopped
  • maple candied almonds (recipe below)
  • poppyseed dressing (recipe below)

Maple Candied Almonds:

  • 1 cup raw almonds
  • 34 tablespoons maple syrup
  • pinch of salt

Poppyseed Dressing:

  • 2/3 cup avocado oil, light olive oil, or other neutral tasting oil
  • 23 tablespoons honey, sugar, or other sweetener of choice (use more or less to taste)
  • 1/3 cup fresh white vinegar, wine vinegar or lemon juice
  • 1 tablespoon poppy seeds
  • 1 small shallot, peeled and minced
  • 1 teaspoon dijon mustard
  • 23 teaspoons mayonnaise, for a creamier dressing (optional)
  • generous pinch of salt



  1. Place mixed greens in a large salad bowl and top with berries, avocado, and maple candied almonds. Serve with poppyseed dressing.

Maple Candied Almonds:

  1. In a non-stick pan, combine raw almonds, maple syrup and a pinch of salt over medium-high heat. Continue to cook, moving constantly with a wooden spoon, until syrup begins to thicken and coat the almonds, 3-5 minutes. Syrup will continue to firm when cool, so remove from the heat just as soon as it begins to coat the nuts. Let cool before topping the salad.

Lemon Poppy Seed Dressing:

  1. In a blender, combine oil, honey/other sweetener, vinegar, salt, mustard and onion and process until creamy and emulsified. Stir in poppy seeds. Refrigerate leftovers in an airtight jar or container.
  • Category: Salad, Gluten-Free, Vegan