Summer is finally here! It’s actually been amazing weather here-not humid or even hot really. We’re starting to get all kinds of beautiful produce from Upper Ponds Farm. This week we have baby beets, spinach and kale. There’s even a few little strawberries coming in! While we don’t have many this year, we are savoring them. In this week’s class at Six Main, this strawberry avocado salad was on the menu.
First a view of our farmer’s market-
Now back to that salad-
We love the creaminess of the avocado against the brightness of the strawberries. A little fennel adds some crunch and the dressing is sweet and tart at the same time.
For the salad:
1 avocado, cubed
12-16 strawberries, cut in half
1/4 cup fennel, sliced paper thin on a mandoline
4 handfuls of baby greens
pinch of poppy seeds to finish
For the dressing:
Zest 3 lemons
½ cup lemon juice
¼ cup agave
½ Tablespoon mustard
1 cups extra virgin olive oil
1 Tablespoons poppy seeds
Blend everything for the dressing (except the poppy seeds) in the blender until fully incorporated. Fold in the poppy seeds by hand.
Arrange salad ingredients and dress with the salad dressing and extra poppy seeds.