Spinach Salad with Poppy Seed Dressing and Berries
Starring spinach, avocado, and berries with crunchy almonds and a tangy-sweet dressing, this is a crowd-pleasing, colorful, gluten free salad is great for cookouts and brunches, though it’s so good, it could easily end up in regular dinner rotation.
Spinach Salad with Poppy Seed Dressing and Berries
Servings 4
Ingredients
- 1-1/2 tablespoons distilled white vinegar
- 3 tablespoons grapeseed oil
- 1 tablespoon sugar
- 1 teaspoon finely minced shallot
- 1/2 teaspoon kosher salt
- Pinch of dry mustard
- 3/4 teaspoon poppy seeds
- 5 ounces baby spinach
- 1/2 cup mixed chopped herbs, such as basil, mint, and cilantro
- 1 avocado, sliced very thin
- 1 cup mixed fresh berries, such as sliced strawberries and whole blackberries, raspberries, and blueberries
- 1/2 cup slivered almonds, toasted
Instructions
-
In a small bowl, combine the vinegar, oil, sugar, shallot, salt, and dry mustard. Whisk until emulsified. Add the poppy seeds and whisk to incorporate.
-
In a large bowl, combine the spinach and herbs. Toss with dressing to taste.
-
Arrange the spinach mixture on a large platter, top with the avocado, berries, and almonds. Serve immediately.
Photography Todd and Meg van der Kruik
