Strawberry Avocado Salad with Poppy Seed Dressing
servings
This delicious strawberry and avocado salad with homemade dressing has feta and pecans and is a keto friendly vegetarian dish.
Equipment
- large skillet
- large salad bowl
- small bowl
- whisk
Ingredients
Salad Ingredients:
- 6 cups spring mix salad greens
- 3 cups strawberries quartered or sliced
- 2 avocados diced
- 1 cup feta cheese crumbled
- ⅓ cup pecans chopped
Dressing Ingredients:
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey (optional)
- 1 teaspoon poppy seeds
- ⅛ teaspoon ground mustard
- pinch of salt and pepper (or more to taste)
Instructions
- Add pecans to a large skillet over medium heat. Toss for 3-4 minutes while you prepare the rest of the salad, until toasted and fragrant. Remove from heat.
- Add spring mix, strawberries, avocado, feta, and pecans to a large salad bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, honey (optional), poppy seeds, ground mustard, salt and pepper.
- Pour dressing over the salad. Toss to coat.
- Serve.
Notes
- Substitute ¼ cup of store bought salad dressing if you don’t want to make your own salad dressing.
- Skip toasting the pecans if you’re short on time.
- Cut up the avocado just before serving the salad. Sprinkle the cut avocado with lemon juice if you want to prevent browning for longer.
Nutrition
Calories: 434kcal | Carbohydrates: 23g | Protein: 10g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 33mg | Sodium: 452mg | Potassium: 821mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1004IU | Vitamin C: 88mg | Calcium: 239mg | Iron: 2mg