Ingredients
Scale
Salad:
- 180g / 6 oz baby spinach
- 1 red onion (small), halved and finely sliced
- 375g / 12 oz ripe strawberries , sliced (Note 1)
- 2 avocados , quartered and sliced (Note 2)
- 120g / 4oz feta , crumbled
Candied Pecans (Note 3):
- 1 tbsp (15g) butter, unsalted
- 3 tbsp white sugar
- 1 cup pecans , roughly chopped
Poppyseed Dressing:
- 1 tbsp eschallots (French onion), very finely chopped
- 2.5 tbsp white wine vinegar
- 5 tbsp olive oil
- 1.5 tbsp mayonnaise
- 1 tbsp white sugar
- 1 tbsp poppyseeds
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
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Place Dressing ingredients in a jar and shake well. Set aside for 10 minutes+ (keeps for a week).
Candied Pecans:
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Place butter and sugar in a non stick skillet over medium high. When butter is melted, add nuts.
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Stir 5 minutes – sugar will go sandy, then eventually melt into a caramel.
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Once sugar melts, cook for 2 minutes then spread pecans out on tray.
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Cool then break to separate.
Assemble Salad:
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Place spinach and onion in a bowl, drizzle with about 3 tbsp Dressing, toss.
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Transfer 1/3 spinach in a bowl. Scatter over 1/3 of each strawberries, avocado, feta, pecans. Drizzle with a bit of dressing.
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Top with another 1/3 spinach, strawberries, avocado, feta, pecans, then a bit more Dressing. Repeat once more.
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Serve immediately!