1 package organic raspberries
1/2 Granny Smith apple (dipped in lemon or pineapple juice)
1 medium avocado, diced
1/4 c. chopped walnuts
1/4 c. honey roasted pumpkin seeds
10 ounces fresh spinach
2 T. white wine vinegar
1 1/2 T. sugar
1/8 t. salt
1/2 c. avocado mayo- by primal kitchen or homemade
1 1/2 T. honey
1 T. poppy seeds
Make dressing in a small bowl by whisking together and placing into an air tight container. Using avocado mayo by primal kitchen or homemade insures you are only eating high quality fat. It can be stored for up to 1 month in the fridge.
In a skillet warm 1 T. coconut oil and 1 t. honey on medium low heat. Place pumpkin seeds in skillet and toast until lightly brown, approximately 5 minutes. Let seeds cool on a plate before adding to salad.
Place spinach in a large bowl. Top with raspberries, sliced apples (dipped in lemon juice or pineapple juice) and chopped avocado (with lime). The acid in the citrus prevents browning of the fruits. Add nuts and seeds. Serve with poppyseed dressing for a beautiful fall salad.