Sweet, acidic strawberries balance the creamy, savory taste of avocado in a springy, mixed greens salad.
1/4 cup finely diced fresh strawberries
2 tablespoons finely chopped shallot
2 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh tarragon
5 cups mixed baby lettuces
3 cups quartered fresh strawberries
1 avocado, sliced
3 tablespoons toasted pine nuts
How to Make It
Stir together diced strawberries, shallot, vinegar, honey, salt and pepper in a large bowl. Let stand 15 minutes. Slightly mash with a whisk. Whisk in oil and tarragon; reserve 2 tablespoons of the dressing mixture.
Add lettuces and quartered strawberries to dressing mixture; toss to combine. Transfer to a platter or individual plates; top with avocado slices and pine nuts. Drizzle with reserved dressing.