This strawberry salad is so straightforward that it’s hardly worth writing about, except for the fact that it’s perfect (in my not-so humble opinion). Mixed greens, sweet strawberries, creamy avocado, salty pecans, cool mint, and pungent red onions all come together with a simple red wine vinaigrette that lets the produce shine. Spring in a bowl.
Make it a Meal
We went strawberry picking last weekend at South Coast Farms and although my kids demolished three pounds of strawberries in a single afternoon, I managed to smuggle just enough to make this salad for dinner.
It was perfect on the side with grilled chicken, and if I had enough strawberries left to make the salad again the next day, I would have tossed leftover chicken into the mix along with a scoop of quinoa. Now that would be a dinner to write about.
Strawberries and mint are a match made in heaven, so I like to tear some fresh mint leaves to add to the mix of greens here. You can absolutely omit this if you don’t have any on hand, but it’s cool flavor seems to brighten things up a bit.
My sister-in-law taught me this handy trick recently: soak your sliced red onions in a bowl of cold water for ten minutes. Then drain, and use as you normally would. It mellows them out just enough to spare you the bad breath and lingering taste onions normally leave behind.
I went with Trader Joe’s crowd-pleasing mixed greens here. I think most type of greens would work well, though: romaine would be nice and crunchy, kale would provide a complementary bitter taste, and baby spinach would be tender and a little sweet.
I chose pecans, salted and roasted, because they are so rich and buttery, playing well with the bright flavors of the strawberries and mint. But sub in any nut or seed you prefer (and if you’re not into nuts and seeds, try something crunchy like croutons).
Speaking of Trader Joe’s… that seems to be my store of choice lately. In case you’re feeling the same way, here’s a head’s up that you can find all the elements of this salad there. You can swap homemade dressing for Trader Joe’s Red Wine Vinaigrette, and then grab all of the ingredients on the way to your next event. You’ll be able to quickly prep the salad in the host’s kitchen because it requires very minimal work to put together. Just a little slicing for the strawberries, avocado, and red onion, and you’re off to the races.
Spring Salad with Strawberries and Avocado
Mixed greens, sweet strawberries, creamy avocado, salty pecans, cool mint, and pungent red onions all come together with a simple red wine vinaigrette that lets the produce shine. Spring in a bowl.
- 6 cups mixed greens
- 2 cups strawberries washed, hulled, and quartered
- 2 avocados halved, pitted, sliced
- 1/2 small red onion sliced very thinly
- 1/2 cup pecans salted and roasted
- 1 bunch fresh mint leaves washed, dried, leaves torn off the stem
Red Wine Viniagrette
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- garlic clove minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- salt and pepper to taste
Place sliced red onion in a bowl of cold water. Let sit for 10 minutes. Drain and dry with a clean dish towel.
Combine all salad ingredients including sliced onions. Toss with dressing.
Red Wine Viniagrette
Whisk together all dressing ingredients or shake in a sealed mason jar). Taste and adjust salt and pepper to your liking.