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Strawberry Avocado Salad brought by Teresa

Posted 13 years, 7 months ago at 1:33 pm. Add a comment

Strawberry Avocado Salad

3 T plus 1 t honey
2 T olive oil
1 T cider vinegar (I use white wine vinegar instead)
1 t lemon juice
2 cups organic salad greens ( I use the spring mix)
1 avocado – peeled, pitted, sliced into bit size pieces
(I use 1/2 of a Fl avocado or whole Calif. avocado)
10 organic strawberries, sliced
1/2 c raw pecans (see directions for presoaking below)

In a small bowl, whisk the honey, oil, vinegar, and lemon juice. Place greens in 1 larger salad bowl or individual bowls. Top with avocado and strawberries. Sprinkle pecans on top. Drizzle dressing over salad. Serve immediately or refrigerate up to 2 hrs.
Makes 4 side dishes or 2 main meals.
Presoaking Pecans or Walnuts

4 cups of nuts
2 teaspoons sea salt
filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

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