Raise your hand if you want a giant bowl of this Spinach, Strawberry & Fennel Salad right about now? *jumps up and down with both hands in the air*
It’s been just over two weeks since the launch of the MIND Diet Cookbook. It was an AMAZING experience and I had a ton of fun talking about the book, the scrumptious recipes and my passion for cooking nourishing foods. I could not have asked for a more amazing project to work on, and I am extremely proud of this cookbook. And for those of you who bought a copy, I am so very grateful and I hope you’re reading it, cooking from it, and enjoying every morsel.
Let’s celebrate with a salad!
But I have to be honest – I haven’t taken the time to really celebrate. Between the chaos of launching the book, remodeling not one, but TWO full bathrooms at the same time (ahhhh) and with extensive work travel last month, there just hasn’t been much time. We scheduled dinner plans the day after the book launched, but I got an awful cold that left me craving a bowl of chicken noodle soup (seriously, cold season – GO AWAY).
This is all just part of life, but I am not giving up on celebrating! I am going to plan that dinner and throw a little party where we’ll wine and dine – with all MIND Diet Cookbook recipes, of course.
Pick up a copy of the MIND Diet cookbook to get more recipes like this one! (affiliate link)
And you know what will most certainly be on the menu? This dynamite Spinach, Strawberry and Fennel Salad. So many of you have been asking what you should make first from the cookbook, and while I can never choose just one thing, I do know that this salad is always at the top of the list (I may have mentioned the Moroccan Chicken Tagine a time or two, as well).
The salad is a mixture of fresh baby spinach, juicy strawberries, crisp fennel, creamy avocado, snappy peas (literally) and nutty almonds. I must say – the colors, flavors and textures are POPPIN’.
It’s also tossed in a delightful poppy seed dressing made with yogurt, mayo, lemon, apple cider vinegar, poppy seeds, of course, and just a little sugar for balance. It’s definitely one of those dressing recipes that you’ll keep in your back pocket for the rest of eternity.
It’s just a really delicious and really fresh salad, and I know you’re going to love it.
But for real. Now it’s time to celebrate.Print
Spinach, Strawberry & Fennel Salad
A delightful spinach salad with strawberries, fennel, avocado, snap peas and almonds tossed in a simple homemade poppy seed dressing.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: Serves 4 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
For the dressing:
- ½ cup plain yogurt (not Greek)
- 2 tablespoons mayonnaise
- 2 ½ tablespoons honey or granulated sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon zest and juice
- 1 tablespoon poppy seeds
- ¼ teaspoon kosher or sea salt
For the salad:
- 6 cups fresh spinach
- 2 cups fresh strawberries, hulled and sliced
- 2 medium avocados, sliced
- 1 small fennel bulb, thinly sliced
- ½ cup sugar snap peas, thinly sliced
- ¼ cup sliced almonds
- In a medium bowl, whisk together yogurt, mayonnaise, honey or sugar, apple cider vinegar, lemon zest and juice, poppy seeds and salt. Taste and adjust seasoning, if necessary.
- Arrange spinach on 4 plates. Evenly distribute strawberries, avocado, fennel, snap peas and almonds. Drizzle with dressing just before serving.
Cooking Tip: Save the fennel fronds (the dill-like tops of the fennel stalk), chop them and whisk them in the dressing or place on top of the salad, if desired.
- Serving Size: 1/4 of recipe
- Calories: 308
- Sugar: 15g
- Sodium: 212mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 5mg
Keywords: easy, MIND diet, healthy, nutritious, simple, fresh, raw, homemade dressing, from scratch