While you can find avocados and strawberries available year-round, Spring is the start of the peak season for both of these delicious fruits! That’s why this Strawberry Avocado Salad with Balsamic Vinaigrette is the perfect choice to make as an appetizer, side dish, or even a light main course! It’s one of my all-time favorite salads, especially because I get to enjoy some of the best produce grown right here in California. It’s sweet, salty, easy to make, and bursting with tons of flavor. I hope you try this recipe and enjoy it as much as we do!
How To Make My Strawberry Avocado Salad
Here’s a video of how I made my Strawberry Avocado Salad with Balsamic Vinaigrette! For another delicious summer salad, check out my Watermelon Cucumber & Feta Salad recipe.
Ingredients – For The Strawberry Avocado Salad
- 5 to 7 ounces baby arugula
- 1 cup quinoa, cooked and cooled
- ½ red onion, thinly sliced
- 2 ripe avocados, peeled, seeded and diced
- 1 quart strawberries, stems removed and quartered
- ¾ cup candied pecans, roughly chopped
- ½ cup goat or feta cheese, plus more for serving
Ingredients – For The Balsamic Vinaigrette Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar, or vinegar of choice
- 2 tablespoons honey
- 1 teaspoon whole grain mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Step-By-Step Recipe Method (Serves 4)
- In a large mixing bowl, combine the arugula, quinoa, onion, avocado, strawberries, candied pecans, and goat/feta cheese.
- In a separate medium bowl or measuring cup, whisk together the olive oil, balsamic vinegar, honey, whole grain mustard, salt, and pepper until emulsified.
- Pour the dressing overtop the salad and gently toss. Serve and top with additional goat/feta cheese if desired. Enjoy!
Hot Tip
If desired, blend all of the balsamic vinaigrette dressing ingredients mentioned above for the ultimate creaminess!