Avocadostrawberrysalad Recipes

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients. Arrange greens on two salad plates; top with avocado and strawberries. Drizzle with dressing.

STRAWBERRY-AVOCADO TOSSED SALAD

Steps:

• In a small bowl, whisk together the oil, sugar, honey, vinegar, lemon juice and salt. , Divide romaine among 4 salad plates. Top each with avocado and strawberries. Drizzle with dressing. Sprinkle with pecans.

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
• Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

AVOCADO-STRAWBERRY SALAD

Steps:

• Sprinkle lime juice over avocado.
• Combine avocado and strawberries in a medium bowl.
• In a small bowl, combine olive oil, raspberry vinegar, and honey. Mix well, and season to taste with salt and black pepper. Taste dressing and adjust to taste - a little more honey for sweeter, more vinegar to add more tart.
• Divide arugula evenly onto four salad plates.
• Top each with avocado and strawberry mixture.
• Drizzle with oil and vinegar mixture.

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, combine dressing ingredients. Whisk together until well blended. Set aside.
• Place salad greens in a bowl. Arrange avocado and strawberry slices on top of greens. Drizzle dressing over salad and top with pecans.
• Serve immediately or refrigerate up to 2 hours.

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Steps:

• Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
• Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
• Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
• Top salad with dressing and pecans when serving.