How to Make Strawberry Avocado Salad

This salad recipe has summer written all over it; the vibrant colors, freshness, and the fact it’s a perfect dish to accompany your BBQ. It contains plenty of nutritious ingredients, is easy to make and is ready in no time at all. The sweet and salty combo work well together in this recipe, the zingy flavor from the dressing adds an additional taste dimension, and the crunch from the walnuts packs the salad with texture – it’s sure to be a hit with you and your guests. My recipe provides extra dressing which I can guarantee you will want to use with other dishes, see my top tips below for storage.

Prep: 10 mins 





Ingredients for the salad

  • 80g walnuts
  • 80g lambs lettuce
  • 80g pea shoots
  • 400g strawberries – quartered
  • 1 avocado - diced
  • 60g feta - crumbled

Ingredients for the salad dressing

  • 100 milliliters extra virgin olive oil
  • 50 milliliters balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Method 

    Heat a dry frying pan over a medium heat, in a single layer add your walnuts and panfry for around 6 minutes, stirring frequently until lightly browned and fragrant – leave to the side to cool.
    In a small bowl whisk together your salad dressing until fully combined. Mix the lambs lettuce and pea shoots in a large serving bowl and drizzle no more than half of the dressing over the salad to coat. Ensure to assess the amount of dressing based on your preference, be careful not to add too much so your salad isn’t swimming in dressing.
    Now your walnuts have cooled, roughly chop them, and add to your salad, along with the majority of your strawberries, avocado and crumbled feta (leaving the remainder to dress your salad at the end). Lightly toss to combine.

    By Katrina Lander

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