Strawberry Orange Poppy Seed Salad

Yield: about ½ cup, more than enough for 4 salads


3 large strawberries, hulled and roughly chopped

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp honey, more if desired

½ tsp Dijon mustard

¼ cup Flying Olive Blood Orange Extra Virgin Olive Oil

Salt and pepper, if desired

1/2 Tbsp poppy seeds


6-8 cups Mixed greens such as spinach, arugula, and/or red leaf

6 large Strawberries, chopped into ¼ “ pieces

1 Avocado, diced into small pieces

¼ cup sliced almonds, toasted


In a food processor or blender, add the chopped strawberries and process until fairly smooth. Add the Flying Olive Strawberry and Sicilian Lemon Balsamic Vinegars and pulse. Add the honey and Dijon mustard and continue to blend. With the blender or food processor going, drizzle in the Flying Olive Blood Orange EVOO. The dressing should be fairly smooth at this point. Taste and add salt and pepper, if desired. Pour the into a jar and stir in the poppy seeds. Refrigerate until ready to use.

To a large bowl or separate individual bowls, add the greens you’ve chosen. Sprinkle with the chopped strawberries, the avocado pieces, and the toasted almonds. Add the dressing and toss or pass the dressing. Either way, enjoy. Refrigerate unused dressing for 2-3 days.

Submitted by Barb L.