Avocado Berry Salad with Poppy Seed Dressing
Prep Time
20 minutes
Prep Notes
This dish is part of my Light Lunch Series. It uses delicious, flavorful seasonal berries and baby spinach. Feel free to sub in a healthy green of choice instead of the spinach. The dressing can be made with conventional mayo, but I make my own Cashew Mayo instead to avoid the eggs and other processed food ingredients. Pair with some grilled chicken for a wonderfully satisfying lunch!
Cooking Time
0 minutes
Yields
2 hearty salads, or 4 side salads
Ingredients
Dressing:
1 Tbsp Cashew Mayo (or mayo of choice)
2 tsp Dijon mustard
1 Tbsp honey
1 Tbsp poppy seeds
Juice from 1/2 lemon
Juice from 1/2 lime
1/2 tsp salt
1/2 cup avocado oil (or extra virgin olive oil)
For Salad:
2 healthy handfuls baby spinach, about 4 cups
6 large strawberries, sliced, about 1 cup
1/2 cup blueberries
1 large avocado, sliced
1/4 large, red onion
1/4 cup crumbled Greek feta
1/4 cup pecans, coarsely chopped
Directions
- Add all the dressing ingredients to a Mason jar. Screw the lid on tightly, and shake until well mixed. Set aside.
- In a bowl, arrange salad ingredients on serving plates, saving feta and pecans to place on top of other ingredients.
- Drizzle dressing over all and serve.
- Alternatively, layer all ingredients into one large bowl. Serve dressing to pass on the side.
- OR, combine all ingredients in a salad bowl, dress, and toss!
Credit
Evey Schweig Health Coach & Anti-inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Avocado-Berry-Salad-with-Poppy-Seed-Dressing
