Strawberry Avocado Walnut Salad is a trifecta of flavors and textures. This salad is easy to prepare yet impressive, making it ideal for weeknights and special occasions alike.
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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
- 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.
- Transfer the nuts to a piece of parchment paper to cool.
Dressing
- 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
- Hull and slice the strawberries.
- Cut the avocado into a small dice. Squeeze lemon juice over the avocado to prevent browning.
- 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.
- Store leftovers covered, in the refrigerator, for up to 1 day.
Expert Tips
- 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.
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.
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📖 Recipe Card
Strawberry Avocado Salad with Candied Walnuts
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Ingredients
Candied Walnuts
- 1 cup walnut halves
- 1 tablespoon unsalted butter
- ¼ cup granulated sugar
Dressing
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Kosher salt (to taste)
- white or black pepper (to taste)
Salad
- 5 ounces spring mix and baby spinach (or similar blend)
- 16 ounces strawberries (hulled and sliced)
- 2 small avocados (peeled, pitted, and diced)
- lemon juice (for dressing the avocados)
Instructions
Candied Walnuts
- Add the butter, sugar, and walnuts to a non-stick skillet over medium heat. Cook for approx. 5 minutes until the sugar has melted and the nuts are coated with the glaze. Stir freguently to prevent burning. Transfer the nuts to a sheet of parchment paper to cool.
Dressing
- 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
- After dicing the avocado, squeeze lemon juice over it to prevent browning.
- In a large serving bowl, combine the greens, strawberries, avocado, and walnuts. Add some of the dressing and toss gently. Serve extra dressing on the side.
Notes
- The candied walnuts can be made 1-2 days in advance. Store them in an airtight container at room temperature.
- To prevent the avocados from getting smashed in the salad, build the salad in layers. Add ⅓ of the greens to the bowl and top with ⅓ of the strawberries, avocado, and walnuts. Repeat two more times.
- To maintain freshness, serve the dressing on the side.
- For leftovers, cover the salad and store in the refrigerator for 1 day.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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