Strawberry California Avocado Salad

It’s California Avocado Month and in honor of that, we’re making my all-time favorite Strawberry California Avocado Salad with Balsamic Vinaigrette! It’s sweet, salty, easy to make, and packed with tons of flavor. I love using California avocados in this dish because I know they’re locally grown, sustainably farmed, and go from tree to table in just a few days making it SO delicious. Hope you try this recipe and enjoy it as much as I do!

Here’s a video of how I made my Strawberry California Avocado Salad! For another delicious summer salad, check out my Watermelon Cucumber & Feta Salad recipe.

What You'll Need:

For the Salad:
+ 5-7 ounces baby arugula

+ 1 cup quinoa, cooked and cooled

+ ½ red onion, thinly sliced

+ 2 ripe, Fresh California 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

For the Dressing:
+ ⅓ cup extra virgin olive oil

+ 2 tbsp. white balsamic vinegar, or vinegar of choice

+ 2 tbsp. honey

+ 1 tsp. whole grain mustard

+ ½ tsp. salt

+ ½ tsp. freshly ground black pepper


1. In a large mixing bowl, combine arugula, quinoa, onion, avocado, strawberries, candied pecans, and goat/feta cheese.

2. In a medium bowl or measuring cup, whisk together the olive oil, balsamic vinegar, honey, whole grain mustard, salt, and pepper until emulsified.

Note: If desired, blend all of the dressing ingredients mentioned above for ultimate creaminess.

3. Pour the dressing overtop and gently toss. Serve and top with additional goat/feta cheese if desired. Serves 4. Enjoy!

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