For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.
Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.
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 about a week)
