Instead of waiting for early summer to come to me, I have decided to go ahead and declare it early summer (at least in my kitchen).
If you make this Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing) tag @badtothebowl on social media.
Strawberry Avocado Salad (with Maple Poppy Seed Balsamic Dressing)Course: Salads
A strawberry fields type of salad with a balsamic dressing and creamy avocado!
Maple Coconut Oil Roasted Almonds
1/2 cup Sliced Almonds
1/8 cup Brown Sugar (or 2 Tblsp)
1 Tblsp Maple Syrup
1 Tblsp Water
1 t. Coconut Oil
pinch of salt
Maple Poppy Seed Balsamic Dressing
1/2 cup EVOO
1/4 cup maple syrup
1/4 cup balsamic vinegar
1 garlic clove (minced)
1/4 t. paprika
1/4 t. salt
pinch of white pepper
2 Tblsp toasted sesame seeds
1 Tblsp poppy seeds
Mixed Greens or Baby Spinach
Cooked Tri-Color Quinoa
Sliced Green Onion
- For the maple coconut oil roasted almonds: Lightly toast your sliced almonds. Line a baking pan with parchment paper and spread out your sliced. Roast for @ 5 min in 350 degree oven. Keep an eye on them! If they don’t look toasted enough, roast for 1 – 2 min. more. If they look like they are getting too toasty – take them out pronto. Cool on their parchment paper after removing from oven. While your almonds toast, combine brown sugar and salt in a small bowl. In a saucepan over low heat, melt coconut oil, syrup and water. Bring to boil. Stir in almonds and cook until almonds absorb all the liquid about 5 min. Mix in sugar and remove from heat. Spread on parchment paper to cool.
- For the dressing: Combine all ingredients from EVOO to poppy seeds in a dressing jar of choice and give a good shake to combine
- For the salad: Combine all remaining ingredients in large salad bowl. Top with your sliced almonds. Drizzle with dressing! Lick the bowl, optional.