This strawberry coconut poppy seed salad dressing pops in color and flavor. It's sweet, refreshing, and perfect for dressing your salad year round... and especially during strawberry season!
Place the strawberries, olive oil, balsamic vinegar, stone ground mustard, pure maple syrup, and salt in a food processor.
Pour the So Delicious Original Coconutmilk over the strawberries and process until smooth.
Stir in the poppy seeds (do not process them) and place the salad dressing in a jar. Keep dressing refrigerated until ready to use.
For the Salad:
Plate the spinach on a large platter or in a large bowl. Top with sliced red onion, sliced avocado, strawberries, chopped pecans, and coconut chips.
Drizzle strawberry coconut dressing over the salad, toss, and serve immediately.
Notes
Please note nutrition facts are for 10 servings of salad dressing only. The salad will make approximately 4 servings of salad (6-8 servings if salad used as a side dish).
The salad dressing will keep in the refrigerator for up to a week. Mix (or lightly shake) the dressing before serving.
You can use dijon mustard in place of the stone ground mustard if you do not have any on hand.
You do not have to add the poppy seeds to the dressing. It adds a nice color and texture, but it not needed if you don't have any.
You can use agave or honey in place of the pure maple syrup.
You can use apple cider vinegar instead of the balsamic vinegar for a slightly different flavor profile.
Do not dress the salad until you are ready to serve and eat it. Any leftover salad will keep for 3-4 days without the dressing on it.