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.
5ouncesspring mix and baby spinach(or similar blend)
16ouncesstrawberries(hulled and sliced)
2smallavocados(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.