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Strawberry Poppyseed Salad

  • Author: Misfits Market

Ingredients

Scale

Salad

  • 4 cups lettuce
  • 1 large cucumber, thinly sliced
  • 1/2 red onion, cut into half moons and thinly sliced
  • 1 cup strawberries, stems removed and quartered
  • 1/4 cup Castelvetrano olives, pitted
  • 1/2 cup feta, crumbled

  Dressing

  • 1 cup strawberries, stems removed
  • 1 tablespoon fresh lime juice
  • 3 tablespoons honey
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon poppy seeds

  Salmon

  •  2 portions salmon
  • 1 tablespoon cooking oil
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon Cajun seasoning or spice mix of your choice

 


Instructions

  1. On a large platter or in a big salad bowl, add the lettuce. Layer the cucumber slices, onion slices, and quartered strawberries over the lettuce. Then, crumble the feta and sprinkle the olives on top.
  2. For the dressing, use a blender to combine strawberries, olive oil, lime juice, honey, vinegar, salt, and pepper. Blend until smooth and consistent, thinning out with water if needed. Transfer to a small jar and stir in the poppyseeds.
  3. Meanwhile, pat salmon portions dry and season with salt, pepper, and other seasoning of choice. (We chose a smokey Cajun blend.) Bring a large skillet to medium heat and add cooking oil. When the pan is hot, add salmon pieces and cook for 3-5 minutes or until salmon is golden brown and seared on the bottom. Refrain from moving during this time.
  4. When ready, flip and turn off heat. Leave the salmon in the hot pan as it cools to continue cooking the fish for another 3-5 minutes.
  5. Layer salmon over salad. Pair the dressing alongside the salad or drizzle on top. Serve immediately and enjoy!