Begin by cooking the eggs. Fill a pot with water and bring it to a boil. Once boiling, carefully add the eggs using a slotted spoon. Set a timer for 6 minutes for a soft-boiled egg or 10 minutes for fully hard-boiled eggs. The shorter cooking time gives a creamy yolk ideal for salads.
Once the timer goes off, transfer the eggs to an ice bath immediately. This will stop the cooking process and make peeling easier. Allow them to chill while you prepare the rest of the salad.
While the eggs are cooling, preheat your oven to 350 degrees F (175 degrees C) if you're toasting the almonds. Spread the almonds on a baking sheet in a single layer and roast for about 8 to 11 minutes. Stir them halfway through to ensure even toasting. The goal is a light golden color and a nutty aroma.
Prepare the dressing by combining the avocado oil, rice vinegar, maple syrup, minced shallot, dijon mustard, poppy seeds, and sea salt. Blend or whisk until smooth and well combined. Taste it, and adjust the seasoning if necessary.
In a large serving bowl, add the baby spinach, chopped strawberries, diced avocado, toasted almonds, sliced red onion, and feta cheese. Drizzle the dressing over the ingredients and toss until everything is well coated. Be gentle to avoid bruising the spinach.
Finally, peel the eggs and slice them in half. Arrange the salad in big bowls and top with the soft-boiled eggs. If you prefer hard-boiled eggs, chop them into pieces and sprinkle them over the salad.
Serve immediately and enjoy the delightful balance of flavors in your Strawberry Spinach Salad with Poppy Seed Dressing!
