Friday, March 22, 2019

STRAWBERRY AVOCADO SPINACH SALAD WITH POPPYSEED DRESSING



Are fresh strawberries looking as gorgeous in your neck of the woods lately as they are here in Kansas City?
Literally every grocery store I’ve visited this past month has had an enormous display of ripe, juicy, red berries greeting shoppers as they walk in the door. And you’d better believe that sweet advertising has worked on me…every time.

INGREDIENTS:

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 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


DIRECTIONS:

TO MAKE THE SALAD:
  1. Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
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full recipe here: gimmesomeoven.com