Spinach salad with strawberries is sweet, salty, tangy and tart all at the same time. It is truly the taste of early summer.
Spinach salad with strawberries and poppyseed dressing. One of those fruity salads that I don’t usually go for. I’m more into fresh greens and a mustard vinaigrette.
But this one is really good. The creaminess of the avocado against the bright strawberries and the tangy sweet dressing. It just works.
It’s a celebration of strawberries. Don’t make this when strawberries are out of season. Please. Make it when they are at their peak. When strawberries taste sweet and the juices run down your chin.
That’s when it’s time to make spinach salad with strawberries and poppyseed dressing. I can pretty much guarantee that if you try to make this with half green dead of winter strawberries it’s going to suck. Like – “This salad would be way better without the strawberries” sucks.
In fact, I bet this salad would work well in winter without the strawberries. Something I need to try out.
spinach salad with strawberries and poppyseed dressing
Ingredients
The salad
- 6 cups baby spinach
- 1 or 2 large ripe avocados , chopped
- 1/2 cup red onion chopped and rinsed under cold water
- a handful of honey roasted almonds - you can use whatever nuts you like
- 2 cups strawberries - halved or quartered - depends on the size of the berry
- 4 tbsp feta - crumbled
Poppyseed dressing
- 1/4 cup sugar
- 1/4 cup cider vinegar
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1 shallot grated on a microplane
- 1 Tbsp poppy seeds
- 1/2 cup vegetable oil
Instructions
Poppyseed dressing
- Combine all ingredients except the oil. Stir to combine. You want the sugar mostly dissolved in the vinegar.
- Drizzle the oil in while stirring.
- Let the dressing sit for a while to let the poppy seeds hydrate.
The salad
- Combine the salad ingredients and toss with about half the dressing. Taste and adjust the dressing to suit your palate. I like a bit more than half. You may like more.
Spinach and potato curry. Simple. Vegan. Spinach, potatoes and Indian spices. Delicious. It makes a great vegetable accompaniment to any Indian dinner.
I love potatoes. More than rice even. I know. That’s odd. But it’s true. Don’t get me wrong. I like rice. But I love potatoes. So a spinach and potato curry does it for me.
This is a simple take on it. Some spice. Some potatoes. Aromatics. And spinach. It comes together fast. It’s easy. But it’s tasty.
Whole spices make spinach and potato curry
Don’t be afraid of the whole spices in this dish. They are small. Little flavour bombs. Not like whole cardamom or cloves. You can just eat them.
Blooming them in a little oil adds big flavour. Classic Indian technique really. Fry the spices in oil. Now you have spice infused oil. That oil carries the flavour throughout the dish. Delicious everywhere.
This recipe uses a bit of Indian restaurant curry base but it’s not critical. If you don’t have any curry base just use water. Or vegetable broth. Nothing to it really.
Par-boil some potatoes, fry up some spices and onion, mix it all together and cook briefly. Easy. And you can make it ahead of time.
Try this when you are cooking serving up an Indian dinner sometime. It’s a little different. But it’s really tasty.
