Description
A vibrant salad blending sweet, creamy, and crunchy textures. Ripe avocados meet tangy poppyseed-dressed strawberries and candied pecans on a spinach base. Ready in 30 minutes with no refined sugar or alcohol.
Ingredients
Baby spinach, 180g / 6 oz
Red onion, 1 small, halved and finely sliced
Strawberries, 375g / 12 oz, sliced
Avocados, 2, quartered and sliced
Feta cheese, 120g / 4 oz, crumbled
Unsalted butter or coconut oil, 1 tbsp
White sugar, 3 tbsp
Poppy seeds, 1 tbsp
Vinegar, 2 tbsp (white wine, apple cider, or balsamic)
Olive oil, 2 tbsp
Dijon mustard, 1 tsp
Kosher salt, to taste
Black pepper, to taste
Pecans, 1 cup, for candying
Instructions
1. Toast pecans in a skillet over medium heat until fragrant (1-2 minutes), toss with sugar until golden brown
2. In a blender, combine vinegar, olive oil, poppy seeds, Dijon mustard, salt, and pepper to make dressing
3. In a large bowl, massage red onion slices with 1 tbsp of dressing to soften
4. Arrange baby spinach as base
5. Top with avocado slices tossed with lemon juice, then strawberries and feta
6. Drizzle remaining dressing over salad
7. Finish with candied pecans before serving
Notes
Coconut oil keeps salad dairy-free
Use balsamic vinegar for deeper flavor
Optional vegan cheese substitute for feta
Strawberries should be fresh in season
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Cold preparation
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 420
- Sugar: 18g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 45mg