This salad is full of flavor and quite satisfying, especially on a hot summer day. Like most salads, it is very versatile. So if you want to exchange spinach for another leafy green than by all means go for it. Same with the cheese, nuts and dressing. Try different combinations to see which you like best.
SALAD INGREDIENTS:
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, peeled, pitted and diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola, feta or blue cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced
1 batch poppyseed dressing (recipe below)
POPPYSEED DRESSING INGREDIENTS:
1/3 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
pinch of ground dry mustard (optional)
salt and pepper
TO MAKE THE SALAD:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
TO MAKE THE POPPYSEED DRESSING:
Whisk all ingredients together until combined. Add a pinch of salt and pepper, or more to taste.
Yeild:
4 servings – 391 calories/serving
Carbs 16.7g
Fat: 33g
Protein: 9.5
