Spring Green Salad with Avocados, Strawberries, Toasted Almonds, and Tarragon

salad with strawberries

Spring Green Salad with Avocados, Strawberries, Toasted Almonds, and Tarragon

Serves 2

Fresh, nutty, sweet, and rich, this starter is satisfying enough for a meal, if you add protein, like grilled salmon or chicken. For the best results, toast the nuts on low heat and watch carefully—they burn easily. If you can’t find fresh tarragon, try basil or parsley. Feel free to crumble on some feta or goat cheese at the end if you tolerate dairy well. 


2 TBSP extra virgin olive oil
1 TBSP white balsamic vinegar
1 TBSP minced shallot
2 tsp fresh lemon juice
½ tsp finely chopped fresh tarragon leaves
½ tsp monkfruit sweetener or honey
¼ tsp Dijon mustard
¼ tsp salt, divided
Fresh-ground black pepper, divided
5 cups spring greens, such as Boston lettuce (cored and leaves torn, washed, and spun dry), or spinach
1-1/4 cups sliced strawberries (about 8 large)
½ slightly ripe medium avocado, diced (about ½ cup)
2 TBSP blanched slivered almonds or walnuts, lightly toasted

In a medium-large bowl, whisk together oil, vinegar, shallot, juice, tarragon, monkfruit, mustard, ¼ tsp salt, and three grinds of the pepper. To the bowl, immediately add greens, strawberries, avocados, and another 1/8 tsp salt and four grinds pepper. Toss well and divide salad evenly between two plates. Sprinkle nuts atop each salad and serve immediately.  

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