strawberry-avocado-salad
Jennifer Causey
ingredients
1/four cup finely diced sparkling strawberries
2 tablespoons finely chopped shallot
2 tablespoons white balsamic vinegar
1 tablespoon honey
half teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons greater-virgin olive oil
1 half of tablespoons chopped sparkling tarragon
five cups mixed baby lettuces
3 cups quartered fresh strawberries
1 avocado, sliced
3 tablespoons toasted pine nuts
practise
1. Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a big bowl. permit stand 15minutes. slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressingmixture.
2. add lettuces and quartered strawberries to dressing aggregate; toss to combine. switch to a platter orperson plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.
Print
lively: 15 mins
overall: 25 mins
Yield: Serves 6
nutritional facts
calories according to serving:
176
fat consistent with serving:
13g
Saturated fats in line with serving:
2g
cholesterol per serving:
0mg
Fiber per serving:
5g
Protein consistent with serving:
2g
Carbohydrate according to serving:
16g
Sodium according to serving:
167mg
Iron in line with serving:
1mg
Iron per serving:
33mg
desirable to understand
Can’t find white balsamic vinegar? Use normal balsamic or white wine vinegar.
This Recipe Is
Low Calorie
Low ldl cholesterol
Robin Bashinsky
