As the days grow warmer, our taste buds crave something light, fresh, and bursting with flavor. Look no further than this delightful Strawberry Poppy Seed Salad! This vibrant dish combines the sweetness of ripe strawberries with the crunch of almonds and the tangy kick of vegan feta, all tossed in a homemade poppy seed vinaigrette that balances the flavors and textures. Whether you are looking for a light dinner or a refreshing side dish for your summer gatherings, this salad is sure to impress!
I always love strawberry season in Southern California. Picking fresh strawberries in Carlsbad is a summer must-do! There are so many ways to eat strawberries, but this salad is one of the best. This poppy seed dressing is always a hit; I've never made it without someone asking for the recipe. I hope this recipe will become one of your summer favorites.
Using fresh strawberries is key in this summer salad. The fresher the strawberries are the better, although you can technically make this salad any time of the year. I destem the spinach because I prefer it that way, but this step is not necessary. I also use a high-quality olive oil for all of my salad dressings, it truly makes a difference in the taste.
Ingredients
For the salad:
- 1 lb (450 g) baby spinach, washed and dried
- ½ (225 g) lb strawberries, tops removed and sliced
- ¼ (30 g) cup sliced almonds
- ¼-1/2 (60-120 g) cup vegan feta
For the vinaigrette:
- ¼ cup (60 ml) white or champagne vinegar
- 3 tablespoon sugar
- 1 small shallot, finely minced (or shred on microplane)
- 1 tablespoon poppy seeds
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 2 teaspoon vegan mayonnaise
- ½ cup (120 ml) high-quality olive oil
Instructions
Make the vinaigrette:
- In a deep bowl, whisk together the vinegar and sugar until the sugar dissolves.
- Peel and finely mince the shallot, or grate it using a microplane and add it to the vinegart and sugar. Whisk until combined.
- Add the poppy seeds, salt, ground mustard and vegan mayonnaise to the bowl and whisk until combined.
- While whisking steadily, slowly pour the olive oil into the mixture in a thin steam. Continue whisking until the dressing is completely combined and emulsified.
- Alternatively, you can use an immersion blender for a smoother consistency.
Prepare the salad:
- Place the spinach in a large bowl.
- sprinkle the strawberries, vegan feta and almonds over the spinach.
Dress and serve:
- Just before serving, pour the desired amount of dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Serve and enjoy your fresh, summery salad!
Tips and Variations
- For a more substantial meal, add diced avocado or cooked quinoa to the salad.
- Store leftover dressing in a covered container in the refrigerator. It will keep for a couple of weeks.
- Feel free to experiment with different nuts or seeds, such as pecans or sunflower seeds, for added crunch and flavor.
- This salad is best enjoyed fresh, but you can prepare the components separately and assemble just before serving if needed.
Strawberry Poppy Seed Salad
Ingredients
For the vinaigrette:
- ¼ cup white or champagne vinegar
- 3 tablespoon sugar
- 1 small shallot
- 1 Tbsp poppy seeds
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 2 teaspoon vegan mayonnaise
- ½ cup olive oil
- ½ lb strawberries tops removed and sliced
For the salad:
- 1 lb baby spinach washed and dried
- ½ lb strawberries tops removed and sliced
- ¼ cup sliced almonds or nut of choice
- ⅓ cup vegan feta
Instructions
Make the vinaigrette:
- In a deep bowl, whisk together the vinegar and sugar until the sugar dissolves.
- Peel and finely mince the shallot, or grate it using a microplane and add it to the vinegart and sugar. Whisk until combined.
- Add the poppy seeds, salt, ground mustard and vegan mayonnaise to the bowl and whisk until combined.
- While whisking steadily, slowly pour the olive oil into the mixture in a thin steam. Continue whisking until the dressing is completely combined and emulsified.
- Alternatively, you can use an immersion blender for a smoother consistency.
Prepare the salad:
- Place the spinach in a large bowl.
- Sprinkle the strawberries, vegan feta and almonds over the spinach.
Dress and serve:
- Just before serving, pour the desired amount of dressing over the salad and toss gently to ensure all ingredients are evenly coated.
- Serve and enjoy you fresh, summery salad!
Notes
- For a more substantial meal, add diced avocado or cooked quinoa to the salad.
- Store leftover dressing in a covered container in the refrigerator. It will keep for a couple of weeks.
- Feel free to experiment with different nuts or seeds, such as pecans or sunflower seeds, for added crunch and flavor.
- This salad is best enjoyed fresh, but you can prepare the components separately and assemble just before serving if needed.
