This fantastic 4-ingredient salad is absolutely mouthwatering. It has a delicious homemade dressing using green onions, poppy seeds, sesame seeds and raspberry vinegar. It's festive, beautiful & terrific for company or holiday dinners like Easter, Mother's Day or Father's Day. This recipe is both vegan and gluten free.
1 mason jar with lid to store the salad dressing until ready to use
Ingredients
12cupsfresh baby spinach leavesstems removed, if desired, this is about 2 bags
1lb.fresh strawberrieswashed
4-5kiwifruitpeeled and sliced into ¼” slices
1/3cupalmondssliced
1/4cupavocado oilsee note below
1/4cupraspberry vinegar
1/2cupgranulated sugar or honey
1/4tsp.paprika
1/4tsp.Worcestershire sauce
2green onionssliced thinly
2heaping teaspoonssesame seeds
1heaping teaspoonpoppy seeds
Instructions
In a large bowl, combine the spinach, strawberries, kiwi, and almonds.
Mix remaining ingredients in a blender for about 10 seconds until emulsified.
Pour over salad just before serving, or drizzle over individual servings as desired.
Notes
NOTE: You can substitute 1 tablespoonful of instant minced onions if you don’t have green onions available.NOTE: I usually substitute honey for the sugar in the recipe.NOTE: When I initially posted this recipe, avocado oil was not as readily available as it is today (April 2018). I recommend using avocado oil rather than canola oil for the dressing since it's healthier. It also does not have the strong aftertaste that olive oil has.