<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • Strawberry Salad Recipe
meet our mixologist
New Call-to-action


Arugula, Avocado and Strawberry Salad


Yield: 4 appetizer servings 


Active Time: 20 minutes
Start to Finish: 20 minutes

For this recipe you’ll need:

  • 1 small shallot, minced 

  • 3 to 4 tablespoons apple cider vinegar 

  • 1 teaspoon Dijon mustard 

  • 1 teaspoon honey 

  • 1/2 cup extra virgin olive oil 

  • Salt and pepper to taste 

  • 4 cups arugula 

  • 1/2 pound strawberries, hulled and halved 

  • 1 ripe avocado, medium dice 

  • 1/4 cup sliced almonds, toasted 

  • 1/4 cup mint leaves, chiffonade 

    1. To prepare the vinaigrette, place the shallot, vinegar, Dijon mustard and honey in a small bowl. Whisk to combine. Slowly drizzle in the olive oil while whisking quickly to form an emulsion. Season with salt and pepper to taste.

    2. In a large salad bowl combine the arugula, strawberries, avocados, almonds and mint leaves.

    3. Toss with just enough vinaigrette to coat and serve.