Avocado Strawberry Salad

This is the salad you would be making throughout the summer because it is packed with vibrant summer berries, has so many different textures, creamy feta, and is drizzled with a honey mustard dressing.

Course Salad, Side Dish

Prep Time 15

Assembling 5

Servings servings

Calories 277kcal

Author Subhasmita

Ingredients

1 pound Ripe strawberries (500 grams)
2 medium Avocados Cut into 1-inch cubes
3-4 cups Baby arugula
1 Small Red Onion sliced
⅓ cup Sliced almond (toasted)
½ cub Feta crumbled

For Maple Dijon dressing

⅓ cup Extra virgin olive oil
¼ cup Red wine vinegar
1 tablespoon Dijon Mustard
2 tablespoons Maple syrup
2 cloves Garlic finely minced
½ teaspoons Salt
¼ teaspoon Freshly ground pepper

Instructions

Make Maple Dijon Dressing

In a glass jar with a lid, add all the ingredients mentioned under salad dressing. Shake it vigorously until it looks creamy. (Hack - I use a milk frother to whisk the dressing)

Make Salad

Clean strawberries and par them dry well. Cut strawberries into quarters.
Toast almonds on the stovetop or oven. Let it cool.
In a large salad bowl, add arugula, sliced onion, cut strawberries, Avocado, and half of the feta. Drizzle 1/2 of the dressing and toss gently to combine.
While serving top it with remaining crumbed feta, toasted almond, and drizzle with more dressing.

Video

Notes

The dressing stays well for a couple of days, so make it in advance and refrigerate.
Avoid adding all the dressings at once, else the excess will always settle down at the bottom of the bowl.
I prefer adding half of the feta while tossing, then sprinkling the rest on top.
Toasted almonds do not get evenly distributed even after tossing the salad well; most of them settle down at the bottom. So I recommend garnishing with toasted almonds while serving.

Nutrition