I have to admit it, I am obsessed with this salad. It combines everything I love about spring; strawberries, avocado and crisp lettuce! It’s super easy to throw together and people always go back for seconds. I love making this with dinner, then taking the leftovers in for lunch (either as a side or with a roll and some grilled chicken.)
The photo below is the salad without the dressing, I usually serve the dressing separately so that people can decide how much they want. Also serving the dressing separately makes it easier to serve this the next day as leftovers since salad that sits with dressing is not as appealing.
Spring Salad with Avocado, Strawberries and Almonds
Ingredients:
- 4 cups Red Leaf Lettuce or Spinach
- 1 Ripe avocado
- 1 pint Strawberries, sliced
- 1/2 cup almond slivers or slices
Directions:
- Add Lettuce to serving bowl
- Add avocado, strawberries and the almonds
Shallot and Mustard Dressing:
In a small bowl whisk together
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 teaspoon Sea Salt
- 1 teaspoon stone ground mustard
- 1 Tablespoon finely diced shallot
The Not So Skinny Cook 