Serves 2
Prep 20 minutes
Cook 5 minutes
Ingredients
150g Jubilee Selections by Driscoll’s strawberries, sliced
½ avocado, cut into slices
a large handful of young leaf spinach
100g bacon lardons
1 heaped tsp sunflower seeds
For the poppy seed dressing
1 teaspoon poppy seeds
50g Greek yoghurt
1 tbsp olive oil
½ tbsp white wine vinegar
pinch of sugar
Directions
- For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.
- Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.
- When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. (the dressing will keep in the refrigerator for about a week)
N.B. You can omit the bacon to make this suitable for vegetarians
