Strawberry Avocado Salad
Combined with dark leafy greens, strawberries make a great tasting salad. They’re sweet and flavorful and taste delicious when paired with ripe avocados and crunchy walnuts. This salad is also a powerhouse of nutrients. It’s rich in antioxidants, vitamins, minerals, protein, and fiber. Strawberries, for example, have more vitamin C than an orange, while heart-healthy avocados and walnuts are a good source of omega-3 fatty acids. If you’re looking for a way to incorporate more healthy foods into your diet this nutrient-dense salad is a good start.
Because the ingredients are so good, we wanted to find a dressing that would enhance their flavor. Our honey-mustard vinaigrette is light enough not to overpower the salad, but assertive enough to balance the flavors of the strawberries and avocados. A vinegarette salad dressing offers more health benefits than creamy dressings, and making it yourself, eliminates the preservatives and additives found in bottled dressings. This vinaigrette features extra virgin olive oil and unseasoned, natural rice vinegar.
Natural Rice Vinegar
In this recipe, we use natural rice vinegar, which is unseasoned. Seasoned rice vinegar has added sugar and salt.
- When adding the vinaigrette, start with less initially. Taste a piece of lettuce to see if it needs more and then add dressing accordingly. The key is to barely coat the leaves.
- I like a little iceberg lettuce mixed in with the romaine for the extra contrast in texture and color.
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Strawberry Avocado Salad
- 4 cups romaine lettuce, torn or cut into bite-size pieces
- 2 cups iceberg lettuce, torn or cut into bite-size pieces
- 1 small cucumber, peeled and cut into 3/4-inch cubes
- 1 large avocado, cut into 8 wedges
- 1/2 cup walnut or pecan halves
- 10 to 12 strawberries, hulled and quartered
- 1/4 cup extra virgin olive oil
- 2 tablespoons natural rice vinegar (unseasoned)
- 1 teaspoon honey
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon kosher or coarse sea salt
DirectionsWash and dry your avocado, but don’t cut it until shortly before serving to prevent discoloration.
Rinse the lettuce leaves and pat dry with a clean towel or use a salad spinner to remove as much water as possible. This prevents any water droplets from diluting the dressing.
In a small bowl, whisk the dressing ingredients together; set aside. Combine the lettuce, cucumber, strawberries, and walnuts in a large salad bowl. Just before serving, toss with dressing. Arrange avocado wedges on top.
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