The berries are as fresh as ever and the market is overflowing with them… so I MUST make good use of them!
This salad is all about the mixed strawberries, blackberries and raspberries. I love the combination here with the avocado, green beans, crunchy cucumber, toasty sunflower seeds, and sweet and tangy vinaigrette. However, this is a dish that I encourage you to really get creative! There are many ways to utilize these berries that aren’t just in your morning breakfast or after-dinner dessert. This is a healthy way to eat your greens and because the fruit is so fresh and sweet, it satisfies all of your cravings in one dish.
I found most of these fruits on sale in the grocery store because there is such an abundance of them. Don’t take this for granted! We all know how we feel in the middle of winter when we can’t get our hands on these. Have a wonderful weekend, everyone!!
- 1 teaspoon shallot, very finely chopped or grated
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ cup white wine or champagne vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup + 2 tablespoons olive oil
- 1 teaspoon poppy seeds
- ½ cup green beans, trimmed
- 1 tablespoon sunflower seeds
- 4 cups raw spinach leaves
- 1 cucumber, thinly sliced
- 1 avocado, halved and thinly sliced
- ½ cup mixed berries
- In a bowl using a whisk or in a food processor, combine the shallot, dijon, honey, vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking or with the food processor on. Stir in the poppy seeds. Set aside in the refrigerator until ready to serve.
- Bring a small pot of water to a boil and add a large pinch of salt. Add the green beans and cook for about 3 minutes until just cooked through. Drain and run cold water over immediately or set in a bowl of cold water. Drain again, dry and slice in half lengthwise.
- In a small pan over low heat, add the sunflower seeds. Cook, moving the seeds around constantly, until they are slightly toasted and golden brown, about 4-5 minutes. Watch carefully so they don't burn! Alternatively, place on a baking sheet in a 350 degree oven and toast for 5 or so minutes. Set aside to cool.
- Place the spinach into each bowl. Top with mixed berries, avocado, cucumber, and green beans. Toss with the poppyseed vinaigrette. Top with the toasted sunflower seeds. Season with additional salt and pepper, if needed.