Description
This salad comes together in 15 minutes. It makes for a refreshing summertime side salad.
Ingredients
Units
Scale
- FOR THE CREAMY LEMON POPPY SEED DRESSING:
- 1/4 cup plain Greek yogurt (I used fat free)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 to 2 tablespoons agave nectar, or honey
- 1 tablespoon poppy seeds
- Pinch fine sea salt
- 1 tablespoon olive oil
- FOR THE SALAD:
- 3 to 4 handfuls of baby spinach
- 1/2 cucumber cut into semicircles
- 1 cup strawberries, hulled and sliced
- 1/3 cup salted pistachios, shelled
- Optional: 1 cup pre-cooked, cooled chicken. (This is a great way to turn this salad into a meal)
Instructions
- FOR THE CREAMY LEMON POPPY SEED DRESSING:
- To a small mixing bowl add the Greek yogurt, the lemon zest and juice, and 1 tablespoon of the agave nectar/honey. Whisk to combine and taste-test. If it’s too tart for your liking add in another tablespoon of the agave nectar or honey. Whisk in the poppy seeds and the sea salt.
- Gradually add the olive oil while continuously whisking. This helps to emulsify the oil so it doesn’t separate from the dressing. Set the dressing aside until the salad is ready.
- FOR THE SALAD:
- Add the spinach leaves to a medium-sized mixing bowl. Add the strawberries and cucumbers (if adding chicken, add it now). Drizzle the Creamy Lemon Poppy Seed Dressing over the salad. Toss to combine. Top with the pistachios.
- Serve immediately.
Notes
If you are serving this salad to guests I suggest your pour the dressing into a dressing carafe and allow guests to dress their salads as they desire. This helps to keep the salad from wilting before it’s eaten and it also allows guests control over their dressing portion.
Due to the delicate strawberries this salad is best when eaten immediately.
