Three Lily Farm Blog

Forest and Farm to Table

Spinach & Strawberry Salad

This classic spring recipe pairs the sweetness of strawberries with fresh, crisp spinach. A light sherry-bacon vinaigrette adds just the right pop of flavor that is balanced with the fatty additions of avocado and sharp goat cheese. 

Spinach & Strawberry Salad


  • 2 big handfuls of spinach
  • 8 strawberries, cut in half
  • 1 ripe avocado, cut into chunks
  • 4 ounces goat's cheese
  • 2 strips of crispy cooked bacon, crumbled
  • 2 tablespoons sherry vinegar
  • 2-3 tablespoons quality olive oil
  • 1 tablespoon bacon fat, melted
  • sprinkle of sea salt
  • freshly cracked black pepper


  1. Before prepping the spinach, cook the bacon in a heavy bottomed pan until crispy. Set aside, reserve the fat. 
  2. Wash then spin dry the spinach, tear into smaller pieces, then place in a large bowl.
  3. Prep the berries and avocado then add to the bowl. In a small bowl, whisk together the bacon fat, olive oil, and sherry vinegar. Add a pinch of sea salt then drizzle over the greens. 
  4. Add the cheese to the bowl or serve on the side. 
  5. Toss to distribute the dressing then split amongst 2 plates.