Strawberry-Avocado-Spinach Salad

Ingredients for 4 servings:

• 600 g baby spinach, leaves only
• 250 g strawberries
• 1 avocado(s)
• ¼ onion(s), red
• 50 g walnut kernels
• 75 g feta cheese
• 125 ml oil (avocado oil) or olive oil
• 3 tsp apple cider vinegar
• 2 tsp honey
• 1 tsp poppy seeds
• 1 pinch(s) of salt and pepper
• 1 pinch(s) mustard seeds, ground, optional
• 150 ml mayonnaise
• 50 ml milk
• 1 tbsp sugar
• 4 tsp apple cider vinegar
• ½ tbsp oil
• 1 tsp poppy seeds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a delicious spring salad with a fun poppy seed dressing

Sort and wash the strawberries and spinach leaves. Slice the strawberries, avocado flesh, and onion, slicing the onion as thinly as possible. Arrange everything in a bowl, add the walnuts, and sprinkle the feta cheese on top. Toasted almond flakes can be used instead of the walnuts; Gorgonzola or blue cheese are alternatives to the feta. I’ve included two dressing variations in the list of ingredients: the sweet and tangy poppy seed dressing, optionally with ground mustard seeds for an extra kick. Or the classic creamy version. Mix the ingredients of the desired dressing in a shaker. I always put both dressings on the table so everyone can decide which and how much to use. I serve it with fresh baguette or ciabatta. The basic recipe is calculated for 4-6 servings.