Avocado-Strawberry Salad with Toasted Pine Nuts

  • Yield 4 servings

Incredibly simple, this bright salad beckons the beginning of summer.

Avocado-Strawberry Salad with Toasted Pine Nuts-7_WEB
Jessica Merchant


1 ripe avocado, preferably Hass variety, peeled, pitted, and cut into chunks
Juice of 1 lemon or lime
1 cup (heaping) strawberries, cut into 1/2-inch-thick slices
1 tablespoon extra-virgin olive oil, walnut oil or hazelnut oil
2 tablespoons raspberry vinegar
2 teaspoons honey
1/4 teaspoon salt
Freshly ground black pepper
2 cups bite-sized pieces arugula or watercress
2 tablespoons toasted pine nuts


  1. Combine avocado with lemon juice in a large nonreactive bowl. Add berries, oil, vinegar, honey, salt and pepper and combine well. Divide salad greens among 4 plates. Top with avocado mixture and pine nuts. 

Reprinted with permission from Steven Petusevsky’s American Diabetes Association Vegetarian Cookbook (American Diabetes Association, forthcoming).