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Strawberry Avocado Salad with Feta And Arugula

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Level: Easy

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Description

This strawberry avocado salad is topped with tangy feta, crunchy pecans, creamy avocado, and savory Dijon vinaigrette. It tastes like summer in a bowl and makes a quick, easy, and colorful side dish or light lunch.

Ingredients

  • FOR THE VINAIGRETTE:
  • ½ cups Olive Oil, Extra Virgin
  • 3 Tablespoons Vinegar Of Choice - Balsamic Vinegar, Red Wine Vinegar, White Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Maple Syrup Or Honey
  • ½ teaspoons Chili Flakes - Or To Taste (optional)
  • ½ teaspoons Sea Salt (or To Taste)
  • ¼ teaspoons Freshly Ground Black Pepper, Or To Taste
  • 1 clove Garlic, Pressed Or Minced (optional)
  • FOR THE SALAD:
  • 6 cups Fresh Arugula Or Baby Spinach - Washed And Spinned
  • 1 pint Strawberries - Rinsed, Hulled And Halved
  • ½  Small Red Onion, Thinly Sliced
  • ¾ cups Crumbled Feta Cheese
  • ⅔ cups Roughly Chopped Pecans
  • 2  Ripe Avocados, Peeled, Pitted And Diced

Preparation

For the dressing, in a clean jar, add the olive oil, vinegar, Dijon mustard, maple syrup or honey, and chili flakes. Season with salt and pepper to taste. Seal with the lid and shake vigorously to emulsify. Set aside until ready to serve.

Add the arugula (or baby spinach) into a large salad bowl.

With a paring knife, remove the green bits of the strawberries and cut them in half. Thinly slice the red onion, then add it together with the strawberries, into the salad bowl.

Top the salad with crumbled feta cheese, chopped pecans and diced avocado. Pour as much dressing as you like over the salad and gently toss until nicely coated.

Serve immediately and enjoy!

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