Strawberry Poppyseed Salad

 

Strawberry Poppyseed Salad

Ingredients

Stovetop Candied Almonds (see note 1)

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

Creamy Poppyseed Dressing

• 1/3 cup mayo full-fat
• 2 tablespoons whole milk
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon poppy seeds

Salad

• 8 cups (5 ounces) baby spinach or mixed greens
• 2 cups strawberries stems removed and sliced
• 1 large ripe avocado diced, or 2 small avocados
• 1/3 cup crumbled feta cheese

Instructions

• Add almonds and sugar to a medium pan over medium heat. Stir constantly for 3–4 minutes, until the sugar melts and coats the almonds. Watch closely to avoid burning. Remove from heat, stir to coat evenly, then spread on parchment to cool. Break apart once hardened.
• Dressing: Zest the lemon to get 1/2 teaspoon. Add the zest, mayo, milk, cream, sugar, vinegar, salt, and pepper to a small blender. Blend until smooth. Stir in the poppy seeds.
• Salad: Add greens to a large bowl. Top with strawberries, avocado, feta, and almonds. Drizzle on dressing only for what you'll eat that day—you’ll likely have extra (see note 2). Toss and serve right away.

Notes

Note 1: This makes extra almonds—store leftovers in an airtight container for up to 2 months in the freezer or 2–3 weeks in the pantry. Great for snacking or topping other salads.