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Lemon Poppy Seed & Strawberry Citrus Salad

I made a recent purchase of a new kitchen appliance: a food processor. For the longest I was using a mini chopper, so I was a bit limited on what I could prep with it. I now own an 8-cup capacity food processor, giving me access to even more homemade recipes. What did I first use it for, you ask? Well, I broke in this bad guy with a Lemon Poppy Seed Dressing. WOAH.

A light, refreshing dressing obviously had to be equally paired with a dish of the same expression. A little extra citrus? Sure. Lots of colors? Absolutely. Fruit? Definitely. And here you have it: a Strawberry Citrus Salad.

If you’re beginning to get a taste of how I work with inviting you to try my recipes, you know that I’m more action than talk. I won’t give you long paragraph spiels on how I precisely chopped this and the way my kitchen smelled through it all. Nope. I want to get you to the sustenance of this post. Get your oven, chopping gear, food processor and creativity ready, and let’s dive in.

INGREDIENTS

TOASTED PECANS

  • 3/4 cup raw pecans

LEMON POPPY SEED DRESSING

  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup maple syrup
  • 1 tbsp spicy brown mustard
  • 1/2 teaspoon pink salt
  • 1/4 cup diced red onion
  • pinch ground pepper
  • 1 tablespoon poppy seeds

STRAWBERRY SALAD

  • 4 handfuls spinach
  • 1/2 red onion, halved
  • 1 organic mandarin orange, peeled
  • 1 cup sliced organic strawberries
  • 1/3 cup crumbled goat cheese
  • 3/4 cup toasted pecans, chopped
  • 1/4 cup poppy seed dressing

DIRECTIONS

TOASTED PECANS

  • Preheat oven to 350 degrees
  • Spread pecans on baking sheet and bake for 8-10 minutes

POPPY SEED DRESSING

  • In a food processor, combine lemon juice, olive oil, maple syrup, mustard, pink salt and red onion
  • Add in poppy seeds and pulse in food processor a few times to disperse
  • Pour in glass container

STRAWBERRY CITRUS SALAD

  • Mix all ingredients together and serve!

 

 

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