Baby Spinach and Strawberry Salad

A stunning light summer salad with all the colour and taste you could ever want!

Serves: 4

Prep Time: 10 min

Cooking Time: 5 min

Total:  15 min

Ingredients
4 cups baby spinach
1 cup strawberries, sliced
1 ripe avocado, sliced

Dressing
1 tsp. lemon juice
1 tbsp. liquid honey or agave
1/2 tsp. Dijon mustard
1 tsp. poppy seeds
salt and pepper
1/4 cup extra virgin olive oil

Garnish
15-20 pecan halves
1 tbsp. sugar
1 tsp. water
crumbled semi-soft goat cheese or feta to garnish (optional)

Directions

1. In a saucepan, combine pecans, sugar and water and cook on medium heat.  Stirring constantly, the sugar will begin to melted and the pecans will turn golden, about 4-5 minutes.  Remove from heat and spread on a plate. Let cool completely.
2. Whisk lemon, mustard, honey, salt and pepper in a small bowl.  Slowly add the oil while whisking.  Add poppy seeds and stir.  Taste and adjust if necessary.
3. Toss spinach with dressing, and garnish with crumbled cheese, strawberries, avocado and pecans.  Serve immediately.

Adapted from gratineeblog.com