Hello again! I hope you all had a wonderful weekend. I wanted to share another simple salad recipe with you all today. I know this seems like more of a summer salad, but the strawberries here in Dallas have been so ripe lately and I have been finding them at very good prices. I wanted to incorporate a sweet element to a salad and I thought they would be perfect. A little while ago we were at a party that had put out a fruit salad as well as some sliced avocado intended to compliment the sandwiches they were serving. I am not sure why, but I decided to mix a little of the avocado into my fruit salad, and I loved it! It tasted especially divine in the same bite as a strawberry, so that is where the inspiration for this salad really came from. I made it for a little get together with our friends last week. I was so flattered with the warm responses I got, so I thought it would be perfect to share with you all. I hope you enjoy!
Strawberry, Avocado, and Sugared Almond Salad
- 1/2 head of iceberg lettuce
- 2 hearts of romaine lettuce
- 1 cup of strawberries, quartered
- 1 English cucumber, diced
- 2 avocados, diced
- 2 limes, juiced
- 1/2 cup of sliced almonds, toasted
- 1 tablespoon of sugar
- Plenty of fresh ground pepper
Directions:Place a small pan on medium heat. Toast the almonds until slightly brown. Add the sugar to the pan and continue to stir until the sugar is melted and caramelized and the almonds are nice and toasted. Remove from the pan and let them cool. Rinse your lettuces and chop into bite sized pieces. Place in a large bowl. Chop cucumber and strawberries and add to the bowl. Dice the avocados and toss with the lime juice to prevent browning. Add the avocados, almonds, cracked pepper, and dressing (see below) to the bowl and toss. Serve and enjoy!
Simple Vinaigrette Dressing
- 1/3 cup of red wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of sugar or stevia
- 1/2 cup of water
- 2 teaspoons of minced garlic
- 2 1/2 teaspoons of coarse kosher or sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon dried oregano
- 1 cup of vegetable oil
Finely mince the garlic and add to a bowl. Add all remaining ingredients except oil and whisk. Add the oil slowly as you continue to whisk. Toss a small amount with salad, serve, and enjoy!