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Berry and Avocado Salad

It’s just turned spring! The world is indeed, mud-luscious and puddle-wonderful, as e. e. cummings said. The sun is shining, the snow is thawing, the wind is warming rather than icy, and green things and beginning to poke through the ground. Gone are my cravings for soups and stews and roasts; I want salads.

I want salads full of color and texture and taste; this delivers on all fronts. Sweet and ripe red strawberries, deep navy blueberries, magenta raspberries and deep purple blackberries jut out between white and salty feta, brown and crunchy walnuts and pecans, the white and crisp apples, the forest-green spinach and the chartreuse and creamy avocado slices. Drizzle the whole thing with creamy raspberry poppyseed dressing and you have a salad to satisfy the eye and the stomach. Enjoy!

6 ounces baby spinach
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1 avocado, sliced
1 apple, diced
1/4 cup feta cheese, crumbled
1/4 cup walnuts, chopped
1/4 cup pecans, chopped
1/2 cup mayonnaise
1/4 cup milk
3 tablespoons honey
4 teaspoons apple cider vinegar
2 teaspoons poppyseeds
1/2 cup raspberries

Toss together the spinach, berries, walnuts, avocados and feta cheese.

In a food processor, blend together the mayo, milk, sugar, apple cider vinegar, salt, pepper and raspberries until smooth. Stir in the poppyseeds.

Pour half the dressing over the salad and toss to coat. Serve with extra dressing at the table. 


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