Don’t miss the chance to enjoy this strawberry and spinach salad, enriched with sliced almonds and poppy seeds. It’s really flavorful and very nutritious.
Preparing it is a piece of cake, but I suggest finding baby spinach or choosing the tenderest spinach leaves. This is because we will eat them raw to get a boost of fiber and vitamins.
Another ingredient that works great is agave syrup: just one teaspoon in the dressing that sweetens the dish and costs very little in terms of Weight Watchers points; don’t omit it because it really makes a big difference to the palate.
Other fruit salads can be found here:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: Spring
Ingredients
- 1 cup strawberries
- 3 1/3 cups baby spinach (preferably small, tender leaves)
- 1 tbsp sliced almonds
- 2 tsp poppy seeds
- 1 tsp extra virgin olive oil
- 1 tsp agave syrup
- to taste salt and pepper
- Points per serving = 3 WW points
Steps
Preparation is very simple. Wash the spinach thoroughly and drain well.
Wash the strawberries and cut them into pieces. I used sliced almonds directly; if you use whole almonds, chop them into pieces.
Finally prepare an emulsion with the oil, a pinch of salt, the poppy seeds and the agave syrup: if it’s too thick you can add a splash of water.
Arrange the spinach on the plate, then the strawberry pieces. Pour the dressing and sprinkle the sliced almonds. If you like, you can add a grind of fresh pepper or aromatic herbs to taste.
Et voilà, our strawberry and spinach salad is ready to be enjoyed.
Great to accompany dinner but also as a savory snack. I love these flavor combinations—what about you? Let me know here in the comments or on Facebook.
Enjoy your meal!
by Giovanna Buono
