Avocado, strawberry and spinach salad

• 150g ripe strawberries, sliced

• 1/2 avocado, cut into slices

• Large handful of young leaf spinach

• 100g bacon lardons

• 1 heaped tsp sunflower seeds

For the dressing

• 1 tsp poppy seeds

• 50g Greek yogurt

• 1 tbsp olive oil

• 1/2 tbsp white wine vinegar

• Pinch of sugar

1. For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.

2. Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.

3. When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. (The dressing will keep in the refrigerator for up to a week).