This seasonal salad is bright and balanced with sweet strawberries, creamy avocado, spicy greens and a nut crunch.
Yield: |
4 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
Directions:
-
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.
-
In a large salad bowl combine the arugula, strawberries, avocados, almonds and mint leaves.
-
Toss with just enough vinaigrette to coat and serve.
