Ingredients

  • ½ cup of sliced almonds
  • 1 avocado, sliced
  • 4 cups of baby spinach or 2 cups baby spinach 2 cups kale
  • 2 tablespoons of cider vinegar
  • 4 tablespoons of lemon juice
  • 1 Meyer lemon, diced
  • 2 tablespoons of olive oil
  • ½ teaspoon of poppy seeds
  • 4 cups of sliced fresh strawberries
  • ¼ cup of sugar

Ready In 10 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a blender, blend the strawberries until pureed.
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Step 2

  • Add the lemon juice, apple cider vinegar and sugar and blend again.
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Step 3

  • Add the olive oil in and blend until the vinaigrette has thickened. Stir in the poppy seeds and you are ready to use it.Stores in the refrigerator for up to 1 week.
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Step 4

  • Layer the baby spinach on a 2 small plates or 1 large plate.
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Step 5

  • Add the strawberries and avocado.Divide the Meyer lemons among the two plates (or all on one).
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Step 6

  • Add the sliced almonds and drizzle with the wonderfully delicious Strawberry Vinaigrette you just made.Enjoy!
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