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Spinach and Strawberry Salad with Lemon Poppyseed Dressing

All the bright colours of summer in a crunchy vibrant and easy salad to throw together. This Poppyseed Dressing is the last one you will need, it is creamy, fresh, and works just about anywhere, even as a dip!
Course Salad
Cuisine North American
Keyword avocado, lemon poppyseed, pecans, spinach, strawberries
Prep Time 20 minutes
Servings 4

Ingredients

Spinach Strawberry Salad

  • 4 cups packed baby spinach, cleaned and trimmed, torn in half if the leaves are large
  • 1 1/2 cups cleaned and sliced strawberries, use more if you want!
  • 1 small or medium avocado, cubed into bite sized pieces (use as much as you desire)
  • 1/4-1/2 small red onion, thinly sliced
  • 1/2 cup fresh blueberries
  • 1/3 cup pecan halves
  • flakey salt and coarse ground pepper for finishing

Lemon Poppyseed Dressing

  • 3/4 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp poppyseeds
  • 1 tbsp dijon mustard
  • 1 tbsp runny honey
  • 1 tsp white balsamic vinegar

Instructions

Lemon Poppyseed Dressing, can be made in advance

  1. Combine all the ingredients in a mason jar. Using an immersion blender, blend until smooth and well combined. It will be perfectly creamy! If you don't have an immersion blender feel free to use a hand whisk, or even a small Nutribullet type blender.
  2. Store in the fridge till needed. Remove before using to allow the olive oil to return to room temperature so that the dressing is loose enough to use.

Assemble the Salad

  1. One either a serving platter or bowl, or into individual bowls, place the spinach. Top with berries, avocado, onion, and pecan halves. If you are assembling in advance, feel free to spritz the avocado with a bit of fresh lemon juice to help retain the colour.
  2. Drizzle with the dressing, finish with some salt and pepper.
  3. The salad components can actually be prepared and stored in the fridge as long as they aren't dressed.

  4. See blog post for more details.