Description
A refreshing and delicious salad featuring spinach, strawberries, walnuts, and a zesty orange and poppy seed dressing.
Ingredients
Scale
- 4 cups of baby spinach (110g/3.9oz)
- 2 cups of strawberries (290g/10oz) hulled and cut in half, larger strawberries cut into quarters
- 2 stalks of celery thinly sliced
- 1 cup of chopped cucumber (150g/5.3oz)
- 1 large ripe avocado cut into large chunks
- 4 medium radishes thinly sliced
- 3 large scallions (spring onions) the white and light green part, sliced
- ⅓ cup of walnut halves (45g/1.7oz)
- 1 x 4oz log of semi-soft goat’s cheese (110g)
- ¼ cup pumpkin seeds (35g) optional
- ½ cup extra virgin olive oil (118ml)
- ⅓ cup freshly squeezed orange juice from 1 large orange (80ml)
- 1 tablespoon runny honey
- ½ heaped tbsp Dijon mustard
- ½ tablespoon red wine vinegar
- 1 ½ teaspoon poppy seeds
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add all the dressing ingredients to a jar with a tightly fitting lid. Shake very well. Leave in the fridge until you are ready to use it.
- Add all the salad ingredients except the avocado, goat’s cheese and strawberries to a large serving bowl. Toss well.
- Next, add the avocado, crumble in the goat’s cheese and toss very gently.
- Drop the strawberries on top of the salad.
- Pour the dressing over everything then serve immediately.
Notes
- This salad is best served fresh.
- Feel free to add more vegetables or nuts as desired.
- To make it vegan, substitute goat cheese with a plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg