Strawberry Spinach Salad
An incredible mix of textures and flavours
Servings 2 people
Ingredients
For the Strawberry Spinach Salad
- ½ cup slivered almonds, toasted
- 8 cups fresh spinach, rinsed and dried
- 1 cup strawberries, hulled and sliced
- 1 mandarin orange, peeled, segmented and cut
- ¼ cup red onion, thinly sliced
For the Sweet Tahini Poppy Seed Dressing
- ⅓ cup tahini
- 3 tbsp white wine vinegar
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 ½ tbsp shallot, minced
- ½ tsp garlic, finely minced
- 2 tbsp poppy seeds
- ½ tsp kosher salt
- ½ tsp ground black pepper
Instructions
Toast the Almonds
- Spread the almonds in a single layer on an ungreased baking sheet and toasted in a 350℉ oven for 3-5 minutes, watching that they don’t burn. Set aside.
- Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
Prepare the Dressing
- Add all ingredients to a jar with a tight fitting lid and shake well to incorporate. If it’s too thick, add a tablespoon or two of water to get to the desired thickness.
Assemble the Salad
- Place the spinach in a big serving bowl or on a large platter.
- Add the strawberries and mandarin pieces.
- Drain the red onion and add to the salad.
- Drizzle a few tablespoons of the dressing over the salad and toss to coat the leaves. You want the spinach leaves to be nicely coated but not swimming in dressing. Add a little more if needed to suit your preferences.
- Add the almonds and toss lightly to combine.
- Serve immediately, with extra dressing on the side as desired.