This strawberry poppyseed salad is perfect for summer and spring! It is light and full of flavor. It reminds me so much of the strawberry poppyseed from Panera, but even better! This recipe is paleo and Whole30 friendly. With only taking less than 15 minutes to prepare, you can have this salad on the table in no time.

Ingredients:

Strawberry poppyseed salad ingredients-

Spinach-You can use any kind of greens here, but I like spinach best.
Clementines-Or mini mandarins. These little guys compliment the strawberries so well.
Almond slivers-I like the added crunch. If you have a nut allergy, you can totally skip the almonds!

For the dressing-

Lemon & apple cider vinegar-This compliments the sweetness in the salad oh so well.
Extra virgin olive oil-This is my go to oil for making dressings. Avocado oil is also a pretty neutral oil, so you could use that too.
Sea salt-A nice touch.
Dijon-Adds a nice tangy touch.
Onion powder-Onion and garlic powder always help to enhance flavor!
Poppy seeds-For the poppyseed dressing 🙂

How to make:

For the dressing:

Juice the lemons and add all ingredients in a bowl and whisk together. I like to serve the dressing on the side of the salad instead of pouring it over.
For the salad:
Wash the strawberries, cut them longways.
Next, peel the clementines.
Now add the almond slivers, spinach to a bowl with the fruit, and mix.

How long does this last:

I suggest waiting to assemble the salad until you are ready to eat it! This will prevent the dressing from making the spinach soggy. If you want to meal prep, I suggest adding all of the fruits on top, then adding a small container of dressing to the side.

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