Strawberry, Avocado Salad with Candied Almonds
This is one of my favorite salads. I made it three times this week. I got the recipe from Chelsea's Messy Apron and have yet to try the dressing. It's just EASIER to grab a Brian's Poppy Seed Dressing from the fridge instead. I have tried using other poppy seed dressings from the store, and it's just not the same. We usually serve it with sour dough grilled cheese.
INGREDIENTS:
(Stovetop Candied Almonds)
- 1 cup sliced almonds
- 1/4 cup sugar
(Salad)
- Brian's Poppy Seed Dressing
- 6-8 cups baby spinach or mixed greens lettuce
- 2 cups strawberries, stems removed and slices
- 1 ripe avocado diced (or 2 small avocados)
- 1/3 cup crumbled feta cheese
DIRECTIONS:
In a large skillet, add the sliced almonds and white sugar. Place the heat to medium-high and stir near constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes 3-4 minutes -- watch carefully and stir near constantly to avoid burning the nuts.
Dump the candied nuts onto a sheet of parchment paper and let harden. Break apart.
Layer the spinach, strawberries, avocados, nuts, feta cheese, and dressing. YUM.