Avocado-Strawberry Salad with Toasted Pine Nuts

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 6/28/2025

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

One of my favorite salads, I have so many variations depending on what ingredients is on hand.  Arugula can be subbed out with mixed field greens and pine nuts can easily be replaced by walnuts, pecans or even hazelnuts. And I often use balsamic over raspberry vinegar because it is always in the cupboard :)

Serves: 4 Save

Ingredients (10)

  • 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 tablespoon raspberry vinegar
  • 2 teaspoon honey
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 cup bite-sized pieces arugula or watercress
  • 2 tablespoon toasted pine nuts

Directions

  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.