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Ingredients

  • 1 ripe avocado, preferably Hass variety, peeled, pitted, and cut into chunks
  • Juice of 1 lemon or lime
  • 1 cup (heaping) strawberries, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil, walnut oil or hazelnut oil
  • 2 tablespoons raspberry vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 cups bite-sized pieces arugula or watercress
  • 2 tablespoons toasted pine nuts

Instructions

  1. Combine avocado with lemon juice in a large nonreactive bowl. Add berries, oil, vinegar, honey, salt and pepper and combine well. Divide salad greens among 4 plates. Top with avocado mixture and pine nuts. 
Reprinted with permission from Steven Petusevsky’s American Diabetes Association Vegetarian Cookbook (American Diabetes Association, forthcoming).

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The recipe was originally published as Avocado-Strawberry Salad with Toasted Pine Nuts on Relish.com

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