Fruit Salad with Poppy Seed Dressing
Fruit salad is always a quick and delicious crowd pleaser for any gathering, and maybe the easiest dish to customize. This recipe is very berry-forward, but feel free to substitute with any fruit you prefer, or add more to up the servings. Grapes, apples, kiwis, cherries, or pears would all make great additions. For optional toppings, try coconut whipped cream to sweeten things up, or add an extra crunch with pecans or almonds.
The small but mighty poppy seed is a good source of fiber, protein, calcium, magnesium, and manganese—but in the right doses. The same poppy seed used in muffins and dressings comes from the same plant used to manufacture opioid drugs. Though that may sound scary, if you soak the seeds in water before blending them into the dressing you will reduce their morphine content significantly. You would also need to consume tablespoons of the seeds to experience any negative side effects, so there’s no need to worry about the 2 teaspoons needed for this dressing.
If you are an competitive athlete who enjoys eating poppy seeds, the USADA suggests that you avoid consuming foods that contain poppy seeds at least a few days before a competitive event.
2 cups strawberries, quartered
1 cups blueberries
1 cups blackberries
1 cups raspberries
5 mandarin oranges, peeled and segmented
2 dates, pitted and chopped
1/4 cups olive oil
1/4 cups fresh-squeezed orange juice
2 tsp poppy seeds
Using a blender, blend dates, olive oil, and orange juice until smooth. Stir in poppy seeds.
Toss fruit in a large bowl with half the poppy seed dressing. Reserve remaining dressing for serving.