Strawberry Avocado Walnut Salad is a trifecta of flavors and textures. This salad for two is ideal for date nights and special occasions.
Dress up any meal with this strawberry avocado salad. Tender lettuce is topped with sweet strawberries, creamy avocado, and crunchy nuts. It's a delicious blend of flavors and textures that couldn't be easier to assemble.
This salad is dressed to impress. Enjoy date night at home, celebrate a special occasion, or double or triple the recipe for a dinner party.
Ingredient notes
- Butterhead lettuce is named for its buttery texture. It has a delicate flavor and tender leaves. Bibb or Boston lettuce, baby spinach, or arugula are also great options.
- Walnuts are toasted, then tossed with a simple glaze of butter and brown 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.
- Balsamic glaze is made by cooking down (reducing) balsamic vinegar making it thicker and sweeter. It's available at most supermarkets. Look for it in the vinegar aisle near the balsamic vinegar. Alternatively, a balsamic vinaigrette can be used.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- To make the candied walnuts, add the nuts to a dry non-stick skillet over medium heat. Heat until fragrant, 3-5 minutes, stirring occasionally.
- Transfer the nuts to a bowl and add the butter and brown sugar to the skillet.
- Stir together until the sugar has melted. Add the nuts and stir to coat. Transfer the nuts to a piece of parchment paper to cool. The candied coating will harden as it cools.
- For the salad, arrange the lettuce leaves on two salad plates. Top with sliced strawberries, avocado, and candied walnuts. Drizzle with olive oil and balsamic glaze.
Serving ideas
- Serve with chicken, steak, or salmon.
- Turn this into a main dish salad with the addition of grilled shrimp or sliced chicken.
- Serve as a light lunch alongside Ciabatta garlic bread or cheddar cornbread.
- Pair with soup or a sandwich such as Sausage Potato Soup and Apple Brie Grilled Cheese.
- Serve with casseroles such as Hot Chicken Salad or Salmon Rice Casserole.
Equipment
Non-stick skillet | Measuring cups and spoons
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Strawberry Avocado Salad with Candied Walnuts
Ingredients
- ¼ cup walnut halves
- 1 tablespoon unsalted butter
- 2 tablespoons light or dark brown sugar
- 6 leaves butterhead lettuce
- 2-3 strawberries (sliced)
- ¼ avocado (sliced)
- olive oil (for drizzling)
- balsamic vinegar (for drizzling)
Instructions
Candied Walnuts
- Heat a non-stick skillet over medium heat. Add the walnuts and cook for 3-5 minutes until fragrant, stirring ocassionally. Transfer the nuts to a plate.
- Add the butter and brown sugar to the skillet. Cook until the butter and sugar is melted. Add the walnuts and toss to coat with the sugar mixture. Transfer to the plate to cool. The sugar mixture will harden as it cools.
Salad
- Arrange the lettuce leaves on two plates. Top with strawberries, avocado, and candied nuts.
- Drizzle with olive oil and balsamic vinegar. Serve.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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