Description
Strawberry avocado salad is the perfect side salad to pair with any main dish. Or easily turn it into an entree salad by adding some grilled chicken. Easy, yet impressive.
Ingredients
Units
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- Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons honey (or sub pure maple syrup for vegans)
- 1 teaspoon creamy Dijon mustard
- Salad
- Several handfuls of spring mixed greens (or use baby spinach)
- 1 just ripe avocado, sliced or cubed
- 1 cup strawberries, sliced
- 3/4 cup packed basil leaves, julienned
- 1/4 cup slivered or sliced almonds
Instructions
- Make the vinaigrette : Add all of the vinaigrette ingredients to a mason jar, screw on the lid and shake until well combined – taste and adjust seasonings or flavors as needed. OR you can whisk everything together in a small mixing bowl.
- Make the salad: Just before serving place the greens in a serving bowl, or divide between two smaller bowls. Drizzle a portion of the dressing over the lettuce and toss to coat the greens. Top with the sliced strawberries, sliced or cubed avocado, basil leaves, and almonds and drizzle with a little more dressing. Serve immediately.
Notes
You may have some vinaigrette leftover. It’s great on any type of salad but especially any kind with dark leafy greens and berries of any kind.
I intended this salad as a side but if you want to make it a meal you could easily add some cooked chicken.
