Sweet, tangy and bursting with the fresh flavors of summer, this easy strawberry poppy seed salad is a gorgeous, versatile side dish to serve the second warm weather arrives.

Strawberry Poppy Seed Salad

Endless fantastic side dishes exist, but when you really want to impress, whip up this strawberry poppy seed salad recipe. Vivid strawberries and paper-thin slices of red onion set against a backdrop of crisp romaine lettuce make for a visually striking salad. Toss in the creamy, tangy poppy seed dressing and candied almonds, and you have a surprisingly easy-to-make side salad that tastes as good as it looks.
This strawberry salad with poppy seed dressing is ideal for peak-season strawberries, but even store-bought varieties work well. Whether dining al fresco with friends or pairing this salad with a quick summer dinner, you can’t go wrong with this sweet and tangy dish.
Ingredients for Strawberry Poppy Seed Salad
- Strawberries: Definitely use fresh strawberries for your salad. Look for plump fruit with a deep red hue and fragrant aroma. If you bring home too many from the farmers market or grocery store, you can store strawberries for use a day or more later.
- Lettuce: Romaine is our first choice, but other common lettuce varieties like butterhead are lovely too. Or, leafy greens such as spinach, arugula and kale make stellar substitutes for lettuce in this salad.
- Onion: Shallots and red onions offer the perfect balance between a wonderfully piquant oniony flavor and a hint of sweetness to complement the ripe berries.
- Dressing: The irresistible tangy dressing gets its creamy texture from a combination of mayo, milk and sour cream. A splash of apple cider vinegar adds a sharp, fruity bite, balanced out by some sugar. Poppy seeds introduce a satisfying crunch and a subtle nuttiness to each bite. In a word? Perfection.
- Candied almonds: As far as salad toppings go, candied almonds are out of this world. All you need to make them is sugar and slivered almonds.
Directions
Step 1: Make the candied almonds
Place the sugar in a small, heavy skillet. Cook and stir over medium-low heat until the sugar melts and becomes caramel colored, about 10 minutes. Add the almonds and stir until well-coated. Spread on foil and leave to cool.
Step 2: Prep the salad and the dressing
Place the lettuce, onion and strawberries in a large bowl. In a small bowl, whisk the mayonnaise, sugar, sour cream, milk, apple cider vinegar and poppy seeds to combine.
Step 3: Assemble the salad
Pour the dressing over the salad and toss to combine. Break up the candied almonds into smaller pieces and sprinkle them over the salad. Serve immediately.
Strawberry Poppy Seed Salad Variations
- Replace the mayonnaise: Greek yogurt is the perfect protein-packed swap for mayo, or you could try this easy lemon vinaigrette to add a zesty pop to the strawberry poppy seed salad recipe.
- Change the nuts: Instead of almonds, try cashews, pecans, pistachios, walnuts or a mix of your favorite seeds for extra texture.
- Mix up the fruit: When strawberry season has passed (or you just fancy a change), try blueberries, mandarin oranges, dried cranberries or chopped grilled peaches.
- Add a protein: Grilled chicken, shrimp, tofu or crumbled crispy bacon would be incredibly delicious additions to this strawberry salad with poppy seed dressing.
How to Store Strawberry Poppy Seed Salad
It’s best to store the salad and the dressing separately. Store the salad components in an airtight container and refrigerate. Pour the dressing into a jar, secure the lid and pop it in the fridge.
How long does strawberry poppy seed salad last?
The poppy seed dressing lasts up to four days in the fridge. You should eat the salad within one to two days tops—fresh is best in this situation.
Can you make strawberry poppy seed salad ahead of time?
While it’s best to assemble the salad immediately before serving, you can prep various elements to save your future self a bit of time. Make the dressing up to three days in advance. Slice, then store the strawberries in the fridge until it’s time to assemble the salad. Any cut strawberries or onions should be used within a day or two.
Candied almonds have the longest shelf life of all the ingredients in this recipe—the main risk of prepping them too far ahead is that they may get eaten long before it’s time to whip up your salad.
Strawberry Poppy Seed Salad Tips
What’s the best way to clean and hull strawberries?
You can hull a strawberry in a couple of ways, but before you start, thoroughly wash the strawberries. A strawberry huller is a nifty kitchen gadget for removing hulls and stems in one fell swoop, but you can achieve the same result with a regular old drinking straw. Insert the straw in the bottom of the strawberry and push it through the top of the fruit.
What can you serve with a strawberry poppy seed salad recipe?
Summer is strawberry season, which makes picnic fare and all things grilled the obvious choices to serve alongside this strawberry salad with poppy seed dressing. Balsamic-seasoned steak, ribs, grilled lemon chicken and gourmet burgers with sun-dried tomatoes immediately jump to mind. You won’t go amiss with brats or Italian sausage sandwiches. Picnic on the cards? Pair this salad with tea sandwiches, Cubanos or a hearty muffuletta.
Watch How to Make Strawberry Poppy Seed Salad
Strawberry Poppy Seed Salad
Ingredients
- 1/4 cup sugar
- 1/3 cup slivered almonds
- 1 bunch romaine, torn (about 8 cups)
- 1 small onion, halved and thinly sliced
- 2 cups halved fresh strawberries
- DRESSING:
- 1/4 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon sour cream
- 1 tablespoon 2% milk
- 2-1/4 teaspoons cider vinegar
- 1-1/2 teaspoons poppy seeds
Directions
- Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
- Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
Nutrition Facts
3/4 cup: 110 calories, 6g fat (1g saturated fat), 1mg cholesterol, 33mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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