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125 g baby spinach
6 - 8 strawberries, sliced
1 kiwi, halved and sliced
80 ml pecan nuts, chopped
100 g LANCEWOOD® Edam, cut into thick matchsticks
1 avocado, sliced (optional)
5 ml poppy seeds
250 ml sliced strawberries
15 ml honey
15 ml red wine vinegar
5 ml green peppercorns
Arrange the spinach on a serving platter. Arrange the strawberries, kiwi, nuts, cheese and avocado on top.
Combine the ingredients for the dressing and puree until smooth.
Serve over salad and sprinkle with poppy seeds.
Use Granny Smith apples instead of kiwi.
Top with walnuts or toasted pumpkin seeds instead of pecan nuts.
Add a few cranberries for extra fruity flavour.
Add pomegranate rubies for extra crunch and colour.
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