Spinach salad with strawberries and poppyseed dressing. The creaminess of the avocado against the bright strawberries and the tangy-sweet dressing. It just works.
Ingredients:
- 6 cups baby spinach
- 1 or 2 large ripe avocados, chopped
- 1/2 cup red onion chopped and rinsed under cold water
- a handful of honey roasted almonds – you can use whatever nuts you like
- 2 cups strawberries – halved or quartered – depends on the size of the berry
- 4 tbsp feta – crumbled
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1 shallot grated on a microplane
- 1 Tbsp poppy seeds
- 1/2 cup vegetable oil
Directions:
Poppyseed dressing
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Combine all ingredients except the oil. Stir to combine. You want the sugar mostly dissolved in the vinegar.
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Drizzle the oil in while stirring.
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Let the dressing sit for a while to let the poppy seeds hydrate.
The salad
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Combine the salad ingredients and toss with about half the dressing. Taste and adjust the dressing to suit your palate. I like a bit more than half. You may like more.