Strawberry Avocado Salad with Candied Walnuts

Strawberry Avocado Walnut Salad

This strawberry avocado salad is a summertime favorite. It's filled with sweet, juicy berries, creamy avocado, and candied walnuts.

There's a variety of textures and an easy balsamic dressing. Strawberries and balsamic vinegar are a match made in heaven.

The ingredients are simple but this salad is dressed to impress. Enjoy a date night at home or celebrate a special occasion.

Serve this salad with strawberry tea sandwiches for a summery lunch with friends.

Ingredient notes

• Lettuce - I prefer tender lettuces like this blend of baby spinach and spring mix. Bibb or Boston lettuce, and arugula are also great options. Feel free to use any combination that you love.
• Walnuts are tossed with a simple glaze of butter and sugar. They add a sweet crunch to the salad. Pecans, almonds, and pistachios can also be used. In a pinch, feel free to use store-bought honey-roasted or glazed nuts.
• Dressing - This simple dressing is a blend of olive oil, balsamic vinegar, lemon juice, and honey. It's light and adds just the right amount of tang to this salad.
• Optional add-ins - Cucumber, red onion, and feta or blue cheese are all tasty additions.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Candied walnuts

1. Add the nuts, sugar, and butter to a non-stick skillet over medium heat. Heat for approx. 5 minutes, stirring occasionally, until the sugar has melted and coats the nuts.
2. Transfer the nuts to a piece of parchment paper to cool.

Dressing

1. Add olive oil, balsamic vinegar, lemon juice, and honey to a small jar. Shake well to combine. Season to taste with salt and pepper.

Salad

1. Hull and slice the strawberries.
2. Cut the avocado into a small dice. Squeeze lemon juice over the avocado to prevent browning.
3. Add the greens, strawberries, avocado, and walnuts to a large serving bowl. Add some dressing and toss gently. To maintain optimal freshness, serve the dressing on the side.
4. Store leftovers covered, in the refrigerator, for up to 1 day.

Tips for preparing this salad

• The candied nuts can be made 1-2 days in advance and stored in an airtight container.
• Make sure to squeeze lemon juice over the diced avocado to prevent it from browning.
• Build the salad in layers to minimize tossing to prevent smashing the avocados. Layer ⅓ of the greens with ⅓ of the berries, avocado, and walnuts. Repeat with two more layers.
• Assemble the salad right before serving. Dress the salad right at the last minute or serve the dressing on the side.

Equipment

Non-stick skillet | Measuring cups and spoons | Juicer | Mason jar

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