Tuesday, May 12, 2015

Avocado Berry Salad with Poppyseed Dressing

 
Our lettuce is doing beautiful in the garden.  That means fresh picked salad for lunch.  Today I departed from the normal chopped salad and went with a more bistro type fare with a dressing I don't normally make.  I like poppy seed dressing, but I've been playing around to come up with a version that has enough tang to balance out the sweet, and not too sweet overall.  I am happy enough with this one not to fiddle anymore.  This is a very satisfying lunch salad because of the pecans and avocado, but it would make a fabulous dinner salad, just by adding some sliced, herb grilled chicken on top, or salmon.

Salad for One
increase servings as desired

2-3 leaves fresh butter lettuce
2-3 leave fresh red leaf lettuce
4 strawberries, sliced
small handful blueberries
small handful pecans
1-2 tbsp chopped red onion
1 green onion, chopped
½ ripe avocado, sliced
mandarin oranges for garnish

Layer ingredients as desired.  You can make a pretty presentation or toss it all together if time is of the essence.
Drizzle with 1-2 teaspoons of dressing right before serving.

Poppy Seed Dressing
makes 1 cup

3 tbsp white balsamic vinegar
2 tbsp orange juice
2 tbsp honey
1½ tsp Dijon mustard
1 tsp dried onion flakes
¾ tsp sea salt
½ cup oil - if you can find it, use ¼ cup lemon infused olive oil and ¼ cup regular olive oil or sunflower oil
pinch fresh lemon zest (optional)
1½-2 tsp poppy seeds

Add vinegar, juice, honey, mustard, onion, salt and lemon zest, if using, to a blender.  Blend until the onion is broken down to little pieces, about 30 seconds.  With the blender running, stream in the oil slowly and steadily.  Add poppy seeds and give a pulse to combine.  Transfer to a serving bottle and refrigerate until ready to use.  Keep in the refrigerator.


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