My friends, we have reached Part 3 in our organic series (to read from the beginning, click here). This last part is the most fun since delicious food is the end result… although I do love me some hardcore nutrition info, so I quite enjoyed writing the first two parts as well.
In honour of Organic Week, I really wanted to take the opportunity to educate all of my lovely readers about the facts and fiction regarding organic food. I hope to have enlightened you and given you something to think about. Or perhaps a lot.
One of my favourite salads (ha… that’s a laugh; I love all salad) is spinach with berries and poppy seed dressing. Today, I bring it to you! All I can say is, YUM.
Spinach & Berry Salad with Poppy Seed Dressing
8 cups spinach
1/2 cup blueberries
1/2 cup sliced strawberries
1/4 cup sliced red onion
Dressing
1/2 cup avocado oil
1/4 cup apple cider vinegar
1 egg yolk (grass fed, aka pastured, is best)
2 Tbsp raw honey
1 Tbsp poppy seeds
1/2 tsp onion powder
1/2 tsp mustard powder
1/4 tsp sea salt
Throw all of the salad ingredients into a salad bowl. Put all of the dressing ingredients into a glass measuring cup. Using an immersion blender: put the blender so it touches the bottom of the measuring cup. Turn it on and you will start to see the dressing getting thick. As it gets thicker, start to bring the blender up slowly, until all of the oil is mixed in. This should all take about 20-30 seconds (turn blender off as soon as all the oil is mixed in).
There you have it! If you’re like me, this dressing will probably be enough for only this one salad (I do love my dressing, most especially because I know it’s full of great-for-me ingredients. But also because I just love dressing). But, if you do have some left over, simply store it in the jar in the fridge for up to 3 days.
Enjoy the (organic where possible) deliciousness!