Strawberry Salad with Poppy Seed Dressing
Prep time
Total time
This summery salad is normally made with spinach, but it's surprisingly tasty (and a little more substantial) when made with shredded kale. Sweet strawberries, tangy goat cheese and toasty sliced almonds add bright colour and flavour to the mix.
Recipe type: Appetiser
Cuisine: American
Serves: 4
Creamy Poppyseed Dressing:
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 3 tbsp white vinegar
  • 2 tbsp olive oil
  • 2 tbsp finely minced shallot
  • 1 tbsp sugar
  • 2 tsp poppy seeds
  • Salt and pepper
Strawberry-Spinach Salad:
  • 6 cups baby arugula (or any other peppery green)
  • 1 cup sliced strawberries
  • ½ cup pecorino fresco cheese, cubed
  • ½ cup toasted sliced almonds
Prepare the Dressing:
  1. In a small bowl, whisk together the yogurt, mayonnaise, vinegar, olive oil, minced shallot, sugar and poppy seeds until smooth. Set aside.
Prepare the Salad:
  1. In a large bowl, toss the greens with ¼ cup dressing, and toss until the greens are evenly coated. (Feel free to add more dressing, if you like, or transfer the leftovers to a small jar and refrigerate for another day.)
  2. Divide the dressed greens between four salad bowls. Top off with strawberries, cheese and sliced almonds, and serve immediately.
Recipe by Crumb: A Food Blog at