Strawberry Avocado Salad

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I have largely refrained from posting lettuce or greens based salads on here because I kind of scoff at the idea of recipes for these sorts of things.  I mean, you just layer a bunch of fresh ingredients over a bed of lettuce or other greens, and you have the dish.  Where's the need for instructions in that? 

So, why, you ask, do I post this one?  It's just so pretty!  I made this up a couple weeks ago because Drew brought home a whole gallon of strawberries from Strawberry Hill USA after taking his grandparents there and we wanted to start eating them immediately, and I saw a salad recipe that used tomatoes and avocado and somehow thought the strawberry and avocado would play together.  I was right! Oh, and bonus!  The salad is made from romaine lettuce that grew on its own from a renegade seed in our garden. 

So, it's simple.  I'll post the "recipe" below but really, just go with what you love.  Please note that because I tend to just throw salads together until I think they look pretty, measurements are anything but exact.

Strawberry Avocado Salad
serves 2 an entree sized salad

1 head romaine lettuce (or 2 cups baby greens), washed and roughly chopped
1 shallot or 1/4 red onion, thinly sliced
1 cup strawberries, sliced
1 avocado, diced
1/4 cup sunflower seeds or sliced almonds
2 tb. olive oil
2 tsp red wine vinegar
salt and pepper, to taste

In a large bowl, place lettuce.  Top with shallot, strawberries, avocado, and seeds or almonds.  In a small bowl, stir together the oil, vinegar, salt, and pepper.  Drizzle over salad.  Divide between two large plates or bowls and serve. 

*for added protein, feel free to add cooked and shredded or diced chicken- maybe even steak or tuna or white kidney beans/tofu. 

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