Spinach & Strawberry Salad

With some many tasty strawberries in store, this is a great salad for spring!

Or add some cooked chicken breast and feta cheese for a more substantial meal!

INGREDIENTS

Salad:
1/4 Cup of Sliced Almonds (or your favorite nut)
1/2 Cucumber, sliced thinly
200g Baby Spinach
1 1/2 Cups Strawberries, topped and quartered
1 Small Red Onion, sliced thinly

Optional
Chicken Breast, coked and sliced
Feta Cheese, crumbled

Dressing:
1/2 Tsp Lemon Zest
2 Tbsps Lemon Juice
1/4 Cup Sugar (or sweetener replacement)
1 Tsp of Poppy Seeds
1 Tbsp White Wine Vinegar
1 Tbsp Extra Virgin Olive Oil


METHOD

Wash and drain spinach and set aside. Preheat oven to 180 degrees celsuis.

Combine lemon zest, lemon juice, vinegar, sugar, oil and poppy seeds in a small bowl. Whisk until well blended, cover and refrigerate until ready to use.

Spread almonds in a single layer over the bottom of an oven tray and bake for approximate 10-12 minutes or until lightly toasted, remove from oven and cool.

Place spinach in a large serving bowl, add strawberries, cucumber and onion. Whisk dressing and pour over salad. Sprinkle almonds and serve immediately.