2cups ofstrawberries (290g/100z)hulled and cut in half, larger strawberries cut into quarters
2stalks celery thinly sliced
1cup chopped cucumber (150g/5.3oz)
1large ripeavocado cut into large chunks
3largescallions (spring onions)the white and light green part, sliced
⅓cup ofwalnut halves (45g/1.7oz)
1x 4oz log of semi-soft goat's cheese (110g)
¼cup pumpkin seeds (35g/1.2oz)optional
Orange and Poppy Seed Dressing
½cupextra virgin olive oil (118ml)
⅓cupfreshly squeezed orange juice from 1 large orange (80ml)
½heaped tbspDijon mustard
½tbspred wine vinegar
1 ½tsppoppy seeds
¼tspcracked black pepper
Make the Orange and Poppy Seed Dressing
Add all the ingredients to a jar with a tightly fitting lid. Shake very well. Leave in the fridge until you are ready to use it.
Add all the salad ingredients except the avocado, goat's cheese and strawberries.Toss well.
Now add the avocado, crumble in the goat's cheese and just toss very gently.
Drop the strawberries on top of the salad. Pour the dressing over everything then serve immediately.
Nutritional information is approximate and calculated using an online tool. It is based on a serving of 4 as a main meal including all the dressing.
Make it vegan, ditch the cheese and swap the honey for maple syrup.
The leaves, baby spinach is best for this salad, they are more tender and less strong in flavour. They are a sturdy leaf so will hold up to the weight of the strawberries.
The nuts and seeds, I like crunch in my salads, and I feel that walnuts are the perfect match for this one. However, you can omit both the nuts and the seeds and the salad will still be great.
The dressing, you don't have to use all the dressing if you don't want to. I sometimes like to add it separately on the plate. If you have any leftover keep it in a jar with a lid in the fridge, it will last for 4 or 5 days.
Storing and making ahead, this salad really is best made fresh and is best eaten straight away. You can make the dressing the day before if you want.