Avocado-Strawberry Salad with Toasted Pine Nuts

Avocado-Strawberry Salad with Toasted Pine Nuts-7_WEB
Jessica Merchant
  • Yield: 4 servings


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

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