Summer Fresh Strawberry Salad with Mint Poppy Seed Dressing
Ingredients
Dressing
-
2
tablespoons
lemon juice
-
2
tablespoons
champagne/white wine vinegar
-
2
tablespoons
maple syrup/agave nectar
-
1
teaspoon
Dijon mustard
-
1
small
shallot, peeled
-
½
teaspoon
vegan Worcestershire sauce
-
to taste
sea salt and ground black pepper
-
⅓
cup
olive oil
-
¼
cup
fresh mint leaves
-
1
tablespoon
poppy seeds
Salad
-
8-10
oz
butter lettuce
-
2
cups
chopped strawberries
-
¼
cup
mint leaves, roughly chopped
-
¼
cup
shelled salted pistachios, chopped
-
to taste
sea salt and ground black pepper
-
1
large
ripe avocado, peeled and diced
Instructions
- Make the dressing by blending lemon juice, champagne vinegar, maple syrup, Dijon mustard, shallot, Worcestershire sauce, salt, pepper, and olive oil until smooth.
- Add mint leaves to the blender and blend slowly until finely minced.
- Pour the dressing into a measuring cup or jar and stir in the poppy seeds.
- Remove the cores from the butter lettuce and chop or tear it into bite-sized pieces, placing it in a large serving bowl.
- Add chopped strawberries, mint, and half of the chopped pistachios to the lettuce.
- Season with salt and pepper and pour on half of the dressing, then toss to combine.
- Top the salad with diced avocado, remaining chopped pistachios, and drizzle with the remaining dressing.
- Enjoy immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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