Summer Fruit and Spinach Salad

Wash the spinach and spin or pat it completely dry; wet leaves will water down the dressing.
Hull and slice the strawberries into thin pieces.
Rinse the blueberries and pat them dry with a paper towel.
Toast the sliced almonds in a small dry skillet over medium-low heat for 2-3 minutes, stirring often, until light golden and fragrant, then remove from heat immediately to prevent burning.
Cut the avocado in half, remove the pit, and slice the flesh into thin wedges directly in the peel, then scoop out with a spoon.
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, and salt until well combined.
Place the dry spinach in a large bowl.
Add about three-quarters of the dressing to the spinach and toss gently just before serving to prevent wilting.
Divide the dressed spinach among 4 plates or a large platter.
Arrange the sliced strawberries, blueberries, and avocado slices on top.
Sprinkle with crumbled feta and toasted almonds.
Drizzle the remaining dressing over the top and serve immediately.