Strawberry Poppy Seed Salad with Sweet Lemon Dressing

 Strawberry Poppy Seed Salad with Sweet Lemon Dressing

Stovetop Candied Almonds

• 1 cup sliced or slivered almonds
• 1/4 cup + 2 tablespoons white granulated sugar

Creamy Poppyseed Dressing

• 1/3 cup full-fat mayonnaise 
• 2 tablespoons EACH: whole milk, heavy cream, white granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon lemon zest (don’t skip)
• pinch of salt and pepper
• 1/2 tablespoon poppy seeds

Salad

• 8 cups (5 oz) baby spinach or mixed greens
• 2 cups strawberries, stems removed and sliced
• 1 ripe large avocado diced (or 2 small avocados)
• 1/3 cup crumbled feta cheese
• Optional: leftover chicken or bacon heated in air fryer

Instructions

1.                   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.

2.       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).

3.       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.  Drizzle on the dressing and toss the salad. Enjoy immediately.

4.       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.