Strawberry and Avocado Salad with Honey Maple Poppy Seed Vinaigrette
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 8
Author Pam / For the Love of Cooking
Equipment
Glass jar
Ingredients
Honey Maple Poppy Seed Vinaigrette:
2tbspolive oil
2tbspcanola oil
1 ½tbspmaple syrup
½tbsphoney
½tspDijon mustard
½lemon juice & zest
1/2-1tbspwhite balsamic vinegarto taste
Sea salt and freshly cracked pepperto taste
1tsppoppy seeds
Salad:
2cupsof baby spinach
1cupof mixed greens
1cupof romaine
½cupof strawberriessliced
1avocadodiced
1small shallotsliced thinly
2tbspsliced almonds
2tbspParmesan cheeseshredded
Instructions
Combine the canola oil, olive oil, maple syrup, honey, Dijon mustard, fresh lemon juice & zest, white balsamic vinegar, sea salt, and freshly cracked pepper, to taste, and the poppy seeds together in a small bowl; whisk until well combined. Set aside for flavors to mingle for 20-30 minutes.
Combine the baby spinach, spring greens, and romaine lettuce together in a large bowl. Layer the salad with sliced strawberries, diced avocado, sliced shallots, sliced almonds, and shredded Parmesan. Drizzle the top with the vinaigrette and toss until evenly coated. Serve immediately. Enjoy.