Save on Pinterest

Strawberry-Avocado Tossed Salad

Delicious and beautiful! Strawberries and avocado on top of romaine drizzled with a honey vinaigrette dressing. Perfect with a grilled steak and crusty bread.—Pam Nordahl, Edina, Minnesota
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup olive oil
  • 8 teaspoons sugar
  • 8 teaspoons honey
  • 2 tablespoons cider vinegar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 4 cups torn romaine
  • 2 medium ripe avocados, peeled and thinly sliced
  • 20 fresh strawberries, sliced
  • 1/4 cup chopped pecans, toasted

Directions

  • In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt.
  • Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.

Test Kitchen tips
  • To quickly ripen an avocado, place the avocado in a paper bag with an apple. Poke the bag with a toothpick in several spots and leave at room temperature. The avocado should be ripe in 1 to 3 days.
  • The easiest avocados to peel and slice are those that are ripe yet firm. (Very ripe, soft avocados are best used for mashing.) Cut the avocado in half lengthwise. Twist the halves in opposite directions to separate. Carefully tap the seed with the blade of a sharp knife. Rotate the knife to loosen the seed and lift it out. To remove the peel, scoop out the flesh from each half with a large metal spoon, staying close to the peel.
  • Nutrition Facts
    1 serving: 384 calories, 29g fat (4g saturated fat), 0 cholesterol, 159mg sodium, 33g carbohydrate (24g sugars, 8g fiber), 3g protein.

    Recommended Video