In keeping with last weeks theme of cooking in season, strawberries are an all time favorite in the spring. They are packed with vitamins, fiber, and high levels of antioxidants and are low in calories, as well as low GI, with a value of 40 on the glycemic index. Strawberries are also a good source of manganese and potassium. Just one serving (about 8 strawberries) provides more vitamin C than an orange!
Regardless of their nutritional value, we love strawberries simply because they are fresh, light, sweet and delicious. Pair them with your breakfast cereal or yogurt, dip them in chocolate for dessert, or throw them into a salad. They compliment dishes in every course with a versatility all their own.
I came up with this salad to please everyone at the Shabbos table. I love spinach. My husband loves hearts of palm, and my daughter loves strawberries. I threw in some avocado for good measure, and some candied walnuts for crunch. The dressing complements the salad perfectly, with a fresh, light taste that is mildy sweet.
This salad will round off your dairy Shavuous meal perfectly!
Spinach Stawberry Salad with Poppyseed Dressing
1 bag baby spinach
1 container strawberries, leaves trimmed, cleaned and diced into circles
1 can hearts of palm, cut into circles
1 avocado, cubed
candied walnuts or honey roasted pecans
1/2 c light olive or grapeseed oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp strawberry jam
1 tbsp honey
salt and pepper, to taste
1 tbsp poppy seeds
Prepare salad ingredients. Start with spinach, top with strawberries, hearts of palm, avocado and finish with nuts. Prepare dressing in a blender, or whisk well to incorporate (I like to use a blender to smooth out the lumps of jelly. If you don’t have one, you can heat up the jelly in the microwave, it is easier to mix in once it is melted). Pour dressing over salad and serve immediately.