Salads should only ever be simple…I personally feel that a complicated salad flies in the face of what it means to be a salad. This salad is ridiculously easy to make AND it tastes a little bit fancy.
Ingredients:
Salad
6 cups fresh baby spinach.
2 cups strawberries, hulled and sliced.
1 Avocado (not too ripe) diced.
Gorgonzola or blue cheese… I never have rules regarding cheese, go with what feels right to you 🙂
1/4 sliced almonds. Toasted or raw depending on your tastes (and time).
1/2 a small red onion
* For a slight variation you can add shredded coconut & chunks of orange too.
Dressing
1/2 cup Avocado oil (or olive oil if that’s what you’ve got on hand)
3 tablespoons cider vinegar
2 tablespoons honey (I use Manuka honey)
1 tablespoon poppy seeds
Pinch of mustard powder
Salt & Pepper
Note – you don’t need to be too stringent regarding measurements, I generally wing it.
The Assembly
Don’t prep this too far in advance, the spinach can end up looking a little sad after sitting too long outside of your vegetable crisper in the fridge. A little squeeze of lemon juice over the spinach will help it last a little better if you’re making this in advance.
I find it easier to prep all the ingredients at the start and then toss them into the salad bowl parts at a time. It saves trying to toss the salad without fling ingredients all over the place… something I seem to struggle with.
Step one: chuck all of your salad ingredients into your salad bowl
Step two: Gently combine
Step three: Following a similar process measure and set aside all of your dressing ingredients. I like to use a suitable dressing container to combine my ingredients, it saves trying to transfer the dressing when it comes time to serve it … in this case I’ve reused an old Village Press oil bottle.
Step four: Once your dressing ingredients are all combined all in your bottle (or jug or whatever)… give it a good shake or stir and ensure everything is combined. The tricky thing with using thick honey and poppy seed is the can get a little stuck together.
Step five: Bon Appétit (if you’re eating now) otherwise chill until your ready to serve. I always let guests add their own dressing but you’re most welcome to do this prior to serving.
