Avocado-Strawberry Salad

  • Yield: 2 servings


1-- ripe avocado, preferably Hass variety, peeled, pitted and cut into chunks
-- Juice of 1 lemon or lime
1-- heaping cup strawberries, hulled and cut into 1/2-inch slices
1tablespoon extra-virgin olive oil, walnut oil or hazelnut oil
2tablespoons raspberry vinegar
2teaspoons honey
-- Salt and freshly ground black pepper, to taste
2cups bite-size pieces arugula or watercress, optional
2tablespoons toasted pine nuts*


  1. Combine avocado with lemon juice in a nonreactive large bowl. Add berries, oil, vinegar, honey, salt and pepper; combine well. Serve as is or over a bed of arugula or watercress on each of two plates, if desired. Garnish with pine nuts.
* To toast pine nuts: Place in a dry saute pan or skillet over medium heat 3 to 4 minutes, stirring often, until they begin to brown. 

Nutritional Info *per serving

  • Calories 326
  • Fat 27g
  • Cholesterol 0mg
  • Sodium 17mg
  • Carbohydrate 22g
  • Fiber 8g
  • Protein 5g