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.