Up your summer salad game! Sweet strawberries unite with fresh avocado, candied walnuts and crumbled blue cheese to create the perfect combination. The only thing that makes this salad even better is the addition of the tangy strawberry dressing.



In a small bowl, mix together red onion, red wine vinegar and sugar. Pickle onion for 5 to 10 minutes or until red onion flesh turns pink. Drain from liquid and set aside.

Strawberry Dressing: In a mini food processor, combine strawberries, apple cider vinegar, lemon juice, olive oil and maple syrup. Purée until smooth. Stir in poppy seeds. Candied Walnuts: Line a medium plate with parchment paper; set aside. In a small skillet, over medium heat, melt butter. Add walnuts and maple syrup. Cook, stirring until walnuts become a golden colour and sticky, about 7 minutes. Remove from heat and transfer to plate. Allow to cool fully. Roughly chop and set aside.

Salad: In a large bowl combine mixed greens and baby spinach. Arrange cherry tomatoes, blue cheese, pickled onion, sliced strawberries, eggs and avocado slices. Sprinkle with walnuts and drizzle with dressing. 

Tip: Dressing can be made with an immersion blender.
Tip: Cover and store dressing in the refrigerator for up to 1 week.


Brought to you by: Egg Farmers of Ontario