Kiwi-Strawberry Spinach Salad
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.
Ingredients
- 12 cups fresh baby spinach leaves stems removed, if desired, this is about 2 bags
- 1 lb. fresh strawberries washed
- 4-5 kiwifruit peeled and sliced into ¼” slices
- 1/3 cup sliced almonds
- 1/4 cup canola oil or avocado oil (preferred), see note below
- 1/4 cup raspberry vinegar
- 1/2 cup sugar or honey
- 1/4 tsp. paprika
- 1/4 tsp. worcestershire sauce
- 2 green onions sliced thinly
- 2 heaping teaspoons sesame seeds
- 1 heaping teaspoon poppy 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.
Recipe adapted from Taste of Home.
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