Strawberry Avocado Salad


Jennifer Causey


  • 1/4 cup finely diced fresh strawberries
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh tarragon
  • 5 cups mixed baby lettuces
  • 3 cups quartered fresh strawberries
  • 1 avocado, sliced
  • 3 tablespoons toasted pine nuts


1. Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture.

2. Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.

  • Active:
  • Total:
  • Yield: Serves 6

Nutritional Information

Calories per serving: 176
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 2g
Carbohydrate per serving: 16g
Sodium per serving: 167mg
Iron per serving: 1mg
Iron per serving: 33mg

Good to Know

Can’t find white balsamic vinegar? Use regular balsamic or white wine vinegar.

This Recipe Is

Robin Bashinsky