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: 7/22/2020

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

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.