Wash baby spinach thoroughly and spin or pat dry. Hull and slice 2 cups strawberries. Place spinach in a large salad bowl and top with sliced strawberries.

Add other salad components

Thinly slice the red onion and scatter 1/4 cup over the salad. Sprinkle 3 oz crumbled feta and 1/2 cup toasted sliced almonds evenly. If using, dice 1 avocado and add just before serving to prevent browning.

Strawberry Vinaigrette

Blend dressing

Place 1 cup hulled strawberries, 1/2 cup extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper into a blender or food processor. Blend on high until smooth, about 30–45 seconds. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp honey if you want it sweeter, or 1/2 tsp more balsamic for tang.

Strain (optional)

If you prefer a very smooth vinaigrette, press the blended dressing through a fine-mesh sieve into a bowl to remove seeds and pulp. Use the back of a spoon to help push it through.

Emulsify and store briefly

If not strained, transfer dressing to a jar, secure lid, and shake vigorously to fully emulsify. The vinaigrette will thicken slightly as it chills; bring to room temperature and shake again before using.

Dress salad

Right before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra to serve on the side). Gently toss the salad to coat leaves and ingredients evenly, taking care not to crush the strawberries or avocado. Taste and add more dressing, salt, or pepper as needed.