Prep the ingredients: Rinse and dry the spinach thoroughly so the dressing clings. Hull and slice the strawberries. Thinly slice the red onion. Crumble the cheese. Roughly chop the nuts if they’re large.

Toast the nuts (optional but worth it): Warm a dry skillet over medium heat. Add the nuts and toast for 3 to 4 minutes, stirring, until fragrant. Let them cool.

Make the dressing: In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey, Dijon, a pinch of salt, and a few grinds of pepper. Taste and adjust. Add a squeeze of lemon for extra brightness if you like.

Assemble the salad: Add spinach to a large bowl. Scatter on strawberries, red onion, cheese, and cooled nuts. If using avocado, gently fold it in last.

Dress lightly: Drizzle about half the dressing over the salad. Toss gently with clean hands or tongs to coat without bruising the greens.

Finish and serve: Add more dressing as needed. Sprinkle with poppy seeds if using. Serve immediately while everything is crisp and fresh.