Luscious Avocado-Strawberry Salad With Toasted Pine Nuts
Summary
Worthy of a special occasion, yet incredibly simple. This is one of my all-time favorites. Try papaya or mango in season in place of the strawberries.
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- Servings
- 4 Servings
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- Serving size
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1/4 recipe
Ingredients
Ingredients
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ripe avocado (preferably Hass variety, peeled, pitted, and cut into chunks)
- 1
- 1
-
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Juice of 1 lemon or lime
- 1
- 1
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strawberries (hulled and cut into 1/2-inch-thick slices)
- 1 cup
- 1 cup
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extra virgin olive oil, walnut oil, or hazelnut oil
- 1 tbsp
- 1 tbsp
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raspberry vinegar
- 2 tbsp
- 2 tbsp
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honey
- 2 tsp
- 2 tsp
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salt, to taste
- 1
- 1
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Freshly ground black pepper, to taste
- 1
- 1
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bite-sized pieces arugula or watercress
- 2 cup
- 2 cup
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toasted pine nuts
- 2 tbsp
- 2 tbsp
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Directions
Directions
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Combine avocado with lemon juice in a nonreactive large bowl. Add berries, oil, vinegar, honey, salt, and pepper and combine well. Serve over a bed of arugula or watercress on each of the four plates. Garnish with pine nuts.