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150g ripe strawberries, sliced
1/2 avocado, cut into slices
Large handful of young leaf spinach
100g bacon lardons
1 heaped tsp sunflower seeds
For the dressing
1 tsp poppy seeds
50g Greek yogurt
1 tbsp olive oil
1/2 tbsp white wine vinegar
Pinch of sugar
For the salad, begin by cooking the bacon lardons in a pan for 5 minutes, or until golden and crispy. Set aside.
Make the dressing by adding all the ingredients together in a jar, close with a lid and shake until well combined and smooth.
When ready to serve, place the strawberries, young leaf spinach, avocado and bacon into a large bowl, and toss with the dressing. (The dressing will keep in the refrigerator for up to a week).
Leave out the bacon to make this salad vegetarian
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