Strawberry and Avocado Salad with Baby Spinach, Bacon, Gorgonzola and Pecans

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Honey-Balsamic Dressing:

1 tablespoon honey

1 tablespoon lemon juice 

1 tablespoon balsamic vinegar 

3 tablespoons olive oil 


200 grams (3.5 ounces) bacon, diced

1/4 cup roughly chopped pecans or walnuts 

2 cups baby spinach, rinsed 

2 cups fresh strawberries, roughly sliced at different angles 

1 ripe avocado, cut into rough cubes 

100 grams (3.5 ounces) gorgonzola, crumbled


  1. For the dressing: Combine the honey, lemon juice, balsamic and olive oil in an old jam jar; shake until the mixture emulsifies and looks "creamy." Season with salt to your liking.
  2. For the salad: Heat a large pan over medium-high heat; fry the bacon until crispy and golden. Remove and set aside on paper towels to drain.
  3. Toast the pecans in a small, dry frying pan over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool.
  4. Scatter the spinach leaves over a serving platter; add the strawberries, avocados, bacon and cheese; sprinkle the nuts over the top. Dress just before serving.

Cook’s Note

For a speedier salad dressing, simply drizzle with olive oil and balsamic vinegar or a squeeze of lemon juice.