Avocado Strawberry Salad With Poppyseed Vinaigrette Recipe 465
STRAWBERRY AVOCADO SPINACH SALAD WITH POPPYSEED DRESSING
This delicious Strawberry Avocado Spinach Salad is quick and easy to make, full of great fresh flavors, and tossed with a simple poppyseed dressing.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Whisk all ingredients together vigorously in a small bowl (or shake in a covered jar) until emulsified. Taste and season with a pinch of salt and a few twists of pepper, as needed.
- Combine all of the salad ingredients in a large bowl. Drizzle evenly with the dressing then gently toss until combined.
- Serve immediately and enjoy!
AVOCADO & STRAWBERRY SALAD WITH POPPYSEED VINAIGRETTE RECIPE - (4.6/5)
Provided by á-29355
Number Of Ingredients 10
Steps:
- Place vinegar in small bowl. Add sugar, mustard and salt, mix well until sugar and salt dissolve. Place half onion in blender or food processor, add liquid and blend until mixed. Add oil in thin stream until emulsified. Return to bowl and stir in poppy seeds. Place mixed greens in bowl, toss lightly in dressing and plate. This is also a great dressing to make when you just have a small amount of dijon left in the jar. Just add the rest of the ingredients, shake vigorously and serve.
STRAWBERRY AVOCADO SALAD
I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
Provided by ENIGMA497
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
- Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 44 g, Fat 50 g, Fiber 12 g, Protein 6.1 g, SaturatedFat 5.9 g, Sodium 22.9 mg, Sugar 30 g
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- Place butter and sugar in a non stick skillet over medium high. When butter is melted, add nuts.
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- CANDIED ALMONDS: Place the sliced almonds and sugar in a large skillet over medium heat. Cook and stir constantly. The sugar will begin to melt, become a sticky liquid, and then stick to the almonds. This takes about 3-4 minutes; watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar starts turning liquid-y, remove the skillet from the heat and continue to stir until almonds are well coated. Spread the candied almonds onto a sheet of parchment paper and let cool. Once hardened, break apart and set aside.
- DRESSING: Combine all of the ingredients, except the poppy seeds, in a small blender jar and process until combined. Taste and adjust any flavors to personal preference. (If you'd like a sweeter dressing, add an additional 1-2 tablespoons white sugar.) Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve (Dressing stays good for 1 week stored this way).
- SALAD ASSEMBLY: Add the mixed greens to a large platter or bowl. Remove the stems of the strawberries and slice thinly. Peel the avocado, remove the pit, and then chop or thinly slice. Add the strawberries and avocado to the lettuce, followed by the feta cheese and candied almonds to personal preference; we add about 1/3 cup. (See Note 1) Drizzle on the dressing (to personal preference, you may not use all the dressing -- See Note 2) and toss the salad. Enjoy immediately.
- STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Avocado will brown if cut in advance.
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