This salad is everything that is good in this world. It is loaded with so many good things, I think you will just love it!
I started with a base of baby greens and spinach, added a avocado rosette, pecans, cucumbers, sliced strawberries and homegrown microgreens. Top it all with a balsamic poppyseed dressing, and you have a little touch of perfection. You guys, this Green Salad with Strawberries is everything!
These avocado rosettes are really extra, but if you want to pretty up your salad, this is a great way. You will want to start with an avocado that is just barely ripe, it needs to be a little firm still. Cut it in half.
Peel off the outer peel. This is where is it best to have an avoacado that is still firm. Otherwise you just mush the avocado trying to peel it.
Now, slice that avocado thinly lengthwise.
Fan the thin slices out.
Curl the slices in on themselves, forming the rosettes.
Sara from A Food Lover’s life and her husband Chris have the best tutorial on growing microgreens, they are the ones who inspired me to grow mine. This was my first time doing it, and let me tell you, it is so simple! If you haven’t grown them before, give them a try. I am cutting the microgreens for this salad a little early, but they were still really good. I grew radish and they had such a nice peppery flavor.
Assemble your salad as you like.
Sorry, I didn’t grab any photos of me putting together the dressing. I will include the recipe below, but just know, you add ingredients all at once and mix. Super simple.
You really could use any vinaigerette you want, this one just felt right today!
If you are looking for other salad ideas, I have got you. I love loaded salads and have made them in just about every form and type you can imagine!