Strawberry Avocado Salad

By Taste of Lime

This strawberry salad is not only beautiful, but it’s easy to make, and even better, it’s loaded with nutrients. Everything but cutting the avocado can be done ahead of time and assembled just before serving. This simple vinaigrette can be made in advance as well and stored in the refrigerator. Whisk the dressing again before you add it to the salad.

Tips

When dressing the salad, pour on less than what you think you’ll need. Toss it gently and then taste to see if it needs more. By adding a little at a time, you’ll avoid overdressing the salad.

I often add iceberg lettuce to my green leaf salads for color and crunch. I like the contrast in texture, and even though it doesn’t have as much nutritional value as other types of lettuce, it does contain some vitamins and minerals.

Strawberry Avocado Salad

Servings: 4 to 5
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Salad Ingredients

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

Dressing Ingredients

1/4 cup extra virgin olive oil
2 tablespoons natural rice vinegar
1 teaspoon honey
1/4 teaspoon Dijon mustard
1/4 teaspoon kosher or coarse sea salt

Directions

Wash 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.