Quick Poppy Seed Salad Plate for One
This quick poppy seed salad plate for one is easy to adapt with fruits & veggies you have on hand. A simple pantry-friendly dressing is mixed on the plate for a delicious, healthy meal.
Ingredients
- 1 to 1 ½ cups salad greens e.g. leaf lettuce, spinach or spring mix
- ¼ to ½ cup grated or diced vegetables or fruits e.g. dried cranberries, mangoes, strawberries, pears, blueberries, raspberries, carrots, bell peppers, avocados
- ⅓ to ½ cup meat or protein e.g. grilled or rotisserie chicken, Parmesan cheese slices, cooked & crumbled bacon
- 1 to 2 tablespoons nuts or seeds e.g. pepitas, toasted or spiced walnuts or almonds
Single serving Poppy Seed Dressing:
- 2 tablespoons avocado oil
- ½ tablespoon white vinegar
- ½ tablespoon agave or runny honey
- a few squirts yellow mustard to taste
- sprinkle poppy seeds
- dash salt
- dash black pepper
Instructions
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Fill up a dinner-sized plate with your choice of salad greens, grated or diced fruit and vegetables, meat or protein, and nuts & seeds.
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Drizzle or sprinkle dressing ingredients over salad and toss right on the plate to combine.
Recipe Notes
1. I like spring mix or a combination of greens for this salad.
2. For best flavor, use a good quality oil and vinegar.
3. I have made these salads in go-to containers (aff. link) when I want to take a lunch with me. Just prep it like you would on your plate and toss just before eating. To avoid wilting lettuce and soggy extras (cheese, etc), I wouldn’t make ahead more than about 4 to 5 hours. Adding the dressing ingredients first may also help the salad last longer.