Make this at the height of strawberry season. At other times of the year, when the craving for this salad hits, I’ve used seedless red grapes in place of the strawberries. Give that a try, too.

1 lb fresh spinach, washed, dried and torn into pieces
1 pint fresh strawberries, washed and hulled
1/2 cup slivered almonds

Place the spinach in a serving bowl. Halve the berries and arrange over the spinach. Prepare the dressing.

Two Seed Dressing

2 tbsp maple syrup
2 tbsp sesame seeds
1 tbsp poppy seeds
1 1/2 tsp chopped white onion
1/4 tsp soy sauce or vegan Worcestershire sauce
1/4 tsp paprika
1/4 cup cold-pressed essential oils or extra virgin olive oil
1/4 cup sunflower oil
1/4 cup lemon juice or apple cider vinegar

Combine all ingredients in a blender or food processor until smooth. Just before serving, pour the dressing over the spinach and strawberries, and garnish with the almonds. Always add the almonds as the very last ingredient, or they can become soggy.

Serves 4