SALAD

• 6 cups (900g) fresh baby spinach
• 1 pint (300g) strawberries, hulled and sliced
• 2 avocados, diced
• 4 ounces (113g) crumbled goat cheese
• ¼ cup (40g) sliced almonds, toasted
• half a small red onion, thinly sliced
• poppyseed dressing (recipe below)
  

POPPYSEED DRESSING

• ½ cup (120ml) olive oil
• 3 tablespoons (45ml) apple cider vinegar
• 2 tablespoons (30ml) maple syrup
• 1 tablespoons (15ml) poppy seeds
• pinch of ground dry mustard
• salt and pepper
  

To make the poppyseed dressing, whisk all ingredients together until combined.

Toss all salad ingredients together with your desired amount of dressing until combined. 

Serve immediately.