Servings: 3 Servings
Strawberry Spinach Salad with Poppy Seed Dressing
Strawberry Spinach Salad with Poppy Seed Dressing, avocado, roasted almonds, red onion, and feta cheese is an epic crowd pleaser for any gathering!!
Ingredients
Strawberry Spinach Salad:
- 5 ounces baby spinach or spring greens
- 1 cup fresh strawberries chopped
- 1 large ripe avocado sliced or diced
- ⅓ cup roasted almonds
- ¼ cup red onion thinly sliced
- ½ cup feta cheese crumbles
- 6- minute eggs for serving optional
Poppy Seed Dressing:
- 1/2 cup avocado oil
- ¼ cup rice vinegar or white vinegar
- 3 Tbsp pure maple syrup or honey
- 1 small shallot minced
- 1 tsp dijon or whole grain mustard
- 1 Tbsp poppy seeds
- ½ tsp sea salt
- 2 tsp mayonnaise optional*
Instructions
- Begin by cooking the egg and toasting the almonds if desired. Fill a pot with water and bring it to a boil. Use a slotted spoon to carefully transfer the eggs to the boiling water and immediately set a timer for 6 minutes (or 10 minutes for fully hard boiled). Once the time is up, transfer the eggs to an ice bath and allow them to chill for at least 15 minutes (longer is better this makes them easier to peel).
- While the eggs are cooking and chilling, roast the almonds in the oven for 8 to 11 minutes at 350 degrees F, or until they reach desired level of crisp.
- Prepare the salad dressing by either blending the ingredients in a small blender or whisking them together in a measuring cup until combined.
- Transfer all of the ingredients (except for the 6-minute eggs) to a large serving bowl and drizzle in desired amount of dressing. Toss until everything is well-coated in salad dressing. Serve in big bowls with 6-minute eggs and enjoy! Note: if using hard boiled eggs, chop the eggs and toss them with the salad.
Nutrition
Serving: 1of 3, Calories: 394kcal, Carbohydrates: 21g, Protein: 15g, Fat: 32g, Fiber: 7g, Sugar: 10g