Strawberry, Avocado Salad
As it gets warmer out we are searching for lighter and cooler meals to fill our stomachs. Keeping with seasonal fruit, while also still getting excited to eat our food this savory sweet combination was created.
It’s a quick (under 15 minutes!) and filling salad that will actually get you excited to eat a salad! Trust me, I am not actually a salad fan, I know a strange thing for a Nutritionist.
This salad is not only perfect for the days of spring, it would make a great meal all summer long. Rich in fibre, a great source of vitamin C, satisfying healthy fats and a whole lot of flavor to keep you coming back for every forkful.
Ingredients
The Salad:
3 cups Arugula
1 cup Carrot (large, shredded)
1/2 cup Strawberries (halved)
1 Avocado
1/2 cup Chickpeas (roasted)
Dressing:
2 tbsp Extra Virgin Olive Oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1/8 tsp freshly ground pepper
1/8 tsp salt
directions
Divide all ingredients evenly between two bowls.
In a sealable jar add oil, balsamic vinegar, dijon, maple syrup and salt and pepper. Close jar and shake to mix.
Dress salad right before you’re ready to eat. Enjoy!
Notes: This recipe makes 2 large salads.
Storage: To keep the chickpeas from getting soggy store them separate from the salad only adding before eating.
Time Saver: To save time purchase a bag of lightly salted roasted chickpeas, they keep in your pantry for months, and make a quick and easy protein and fibre addition to any salad or snack.
