Spinach Strawberry Salad
Make Spinach Strawberry Salad with creamy poppy seed dressing for a bright, quick summer side.
Ingredients
- 1 lb of Spinach
- 2-3 cups of fresh sliced strawberries
- 3 tbsp chopped green onions or chives
- 1 cup of mayo
- 1.5 tbsp poppy seeds (rinsed and drained)
- 2 tbsp of vinegar
- 1/3 cup of sugar
Instructions
Step 1: Make the poppy seed dressing
Whisk the mayo, rinsed poppy seeds, vinegar and sugar together in a small bowl until the texture becomes a smooth, pale creamy emulsion with tiny black seed speckles suspended throughout. Taste and adjust balance — the dressing should be glossy and thick enough to lightly coat leaves but still pourable. Transfer to the refrigerator to rest while you prepare the salad components so it chills and the flavors meld into a silky, speckled dressing.
Step 2: Prep the greens and fruit
Wash the spinach thoroughly, then dry it so the leaves are crisp and glossy rather than wet; arrange the spun-dry leaves loosely into a shallow serving bowl. Hull and thinly slice the strawberries so their bright red flesh and juicy, seed-speckled surfaces are exposed; place the slices in a small bowl nearby. Finely chop the green onions or chives and keep them in a tiny dish ready to sprinkle. This is the moment where all raw components are clean, bright, and waiting to meet the dressing.
Step 3: Assemble and dress the salad
Scatter the sliced strawberries over the bed of spinach, sprinkle the chopped green onion evenly across the top, then drizzle the chilled poppy seed dressing a little at a time, tossing gently to coat leaves and fruit to taste. The final salad should show glossy spinach leaves lightly cloaked in creamy speckled dressing, vivid red strawberry halves peeking through, and delicate green chive fragments adding visual contrast and a mild onion note. Serve immediately so the textures remain crisp and vibrant.
Notes
- Rinse and drain poppy seeds to remove bitterness
- Dry spinach well so dressing clings, not slides
- Add dressing just before serving to keep salad crisp
- Substitute Greek yogurt for half the mayo to lighten the dressing
- Toast nuts before adding for extra crunch and aroma