Strawberry-Avocado Salad W/Honey Lime Vinaigrette
Please don’t judge the recipe by the simple picture above. The lettuce combo I happened to have in my fridge tasted fine, but didn’t quite photograph the way I wanted it to. A little too…random. Also, I was on the phone when I made this and was trying to take pictures before my last little bit of light disappeared, reposition the avocados and strawberries to be more visible (they like to stay on the bottom of the salad), and not drop the phone I had wedged in between my shoulder and my ear. The end result was that I wished I had picked different lettuce and my camera and my phone both got covered with vinaigrette.
But enough excuses! The reason I simply must post this here is quite obvious. It is outrageously good. I cannot stress this enough! It is refreshing and tangy and creamy and sweet and…*sigh* I dream about this salad when strawberries are an elusive treat during the winter. The only reason I have them now is because after frowning in disappointment at the plethora of fruit imported from Chile that seemed to have taken over the produce department of my local supermarket (Ugh!) I came across a huge display of strawberries just in from Florida. Not exactly local, but at least from this country. So I gave in and bought them. Grrr-they are so good! And with the chicken I grilled and a huge pile of potato salad, it was like summer on a plate.
The beauty of this recipe is in its simplicity. I keep thinking I need to add something more, but then I make it again and convince myself it is perfect the way it is. The simple vinaigrette is tangy and the strawberries are sweet and the avocado is creamy and buttery-gaaaah! So good! So when you make this and fall in love with it, I apologize in advance for taking so long to get it out to you. I’ll make it up to you by posting a super cute, super easy breakfast treat next. Deal? Deal.
Strawberry & Avocado Salad W/ Honey Lime Vinaigrette
I usually serve this salad as a side to…well…just about everything. But with plain grilled chicken sliced over top it becomes a great lunch or light supper. With a wedge of whole grain bread on the side you have a meal that is healthy and just about perfect.
1 pint strawberries, rinsed, hulled and cut into quarters
2 avocados, cubed
1 bag of romaine lettuce (or spinach or iceberg or spring mix-whatever you like!)
1 T honey
1 T fresh lime juice
1 tsp Dijon mustard
salt and pepper
1/3 c olive oil
Whisk all the ingredients for the vinaigrette in the bottom of the bowl you are going to serve the salad in. This saves you from having to dirty another bowl but of course, you can whisk it in whatever you want! Just before serving add in the lettuce, fruit, and avocado. Gently toss together and serve immediately.