Avocado Strawberry Spinach Salad with Poppyseed Vinaigrette

I came across this recipe when looking for dinner ideas that would not heat up my kitchen, since it was 100* outside.  I made a few minor adjustments. This is a perfect quick recipe for a summer night.

Avocado Strawberry Spinach Salad

1 (6 oz.) bag of baby spinach

16 oz strawberries, sliced

1 avocado, diced

1/2 cup feta cheese

1/2 cup sliced almonds

1/4 of a small red onion, thinly sliced

Combine spinach, strawberries, almonds, and onion in a bowl. Toss to combine. Add avocados and feta and toss gently.

Poppyseed Vinaigrette

1/2 cup canola oil

3 Tbsp. Apple cider vinegar

2 Tbsp. honey

1 Tbsp. poppy seeds

Pinch of ground mustard

Salt and pepper, to taste

Combine all dressing ingredients in a small bowl and whisk until combined.

The original recipe called for toasted almonds, which I didn't even notice until just now. So I didn't toast mine.  It also called for blue cheese or Gorgonzola, but I had feta in the fridge so I went with that. 

I think the dressing is much more flavorful if you make it ahead of time and refrigerate it for a few hours.