Description
A refreshing salad combining sweet strawberries, creamy avocado, and crunchy mixed greens, topped with a light balsamic glaze. This vibrant salad is a perfect balance of flavors for a light, healthy meal or a side dish.
Ingredients
For the Strawberry Avocado Salad:
- 4 cups mixed greens (such as arugula, spinach, or baby kale)
- 2 ripe avocados, diced
- 1 ½ cups fresh strawberries, hulled and sliced
- ½ cup red onion, thinly sliced (optional)
- ¼ cup toasted pecans or walnuts (optional for added crunch)
- 2 tablespoons fresh basil, chopped (optional, for added flavor)
For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar for a milder taste)
- 1 teaspoon honey or maple syrup (optional for sweetness)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
Start by washing and drying your mixed greens. You can use arugula, spinach, baby kale, or any combination of greens you prefer. Make sure the greens are dry so the dressing can coat them evenly.
Next, slice your strawberries. For the best results, use ripe, fresh strawberries. Slice them into thin, even pieces to ensure they mix well with the avocado and greens.
Now, dice the avocados. Cut them in half, remove the pit, and slice the flesh into cubes. Be gentle when handling the avocado to avoid mashing it. The creamy avocado will complement the sweetness of the strawberries and add a smooth texture to the salad.
If you’re using red onion, slice it thinly. Red onions provide a subtle bite and color contrast that works well with the sweet strawberries and creamy avocado. You can skip this ingredient if you prefer a milder flavor.
If you’d like to add some crunch to the salad, you can toast some pecans or walnuts. Toasting the nuts enhances their flavor and adds a crunchy texture that contrasts beautifully with the creamy avocado.
To toast the nuts, place them in a dry skillet over medium heat. Stir frequently to ensure they don’t burn. After about 3-5 minutes, they should be lightly golden and fragrant. Remove them from the heat and set them aside to cool before adding them to the salad.
In a small bowl, whisk together the balsamic vinegar (or apple cider vinegar), Dijon mustard, and honey (if using). The mustard will help emulsify the dressing and give it a tangy kick, while the honey adds a touch of sweetness to balance the vinegar.
Slowly drizzle in the olive oil while whisking continuously. This will help the oil and vinegar combine into a smooth vinaigrette. Season with salt and freshly ground black pepper to taste. Taste the vinaigrette and adjust the seasoning if necessary. If you want a sweeter dressing, you can add more honey, or for a tangier version, add more vinegar.
In a large mixing bowl, combine the mixed greens, sliced strawberries, and diced avocado. If you’re using red onion, add the thinly sliced onion to the mix as well.
Drizzle the vinaigrette over the salad ingredients. Start with a small amount of dressing, as you can always add more later if needed. Toss the salad gently to coat the greens and fruit with the vinaigrette. Be careful not to mash the avocado—use a gentle tossing motion to mix everything evenly.
If you toasted pecans or walnuts earlier, now is the time to add them to the salad. Sprinkle the toasted nuts on top of the salad for an extra crunch.
For a fresh, herbaceous touch, sprinkle the chopped basil over the top. The basil adds a pop of color and a subtle flavor that complements the other ingredients. You can also use mint or cilantro if you prefer a different herb.
Once the salad is assembled and tossed, serve it immediately. The freshness of the ingredients will shine, and the dressing will enhance the natural flavors of the fruit and avocado.
This salad is best enjoyed fresh, as the avocado can brown over time. However, if you need to prepare it ahead of time, you can store the components separately (dressing, salad ingredients, nuts, and herbs) and toss them together just before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 15-17g
- Carbohydrates: 14-16g
- Protein: 2-3g