Berry's Avocado Salad Recipe

Name: Paul's On Main Streets BERRY'S AVOCADO SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups fresh strawberries; 2 units ripe avocado; 1.5 cups heirloom tomatoes; 0.5 cups dried cranberries; 0.5 cups pecans, toasted and roughly chopped; 6 cups mixed salad greens (baby greens, arugula, or spring mix); 0.25 cups fresh basil leaves (optional); 1 tsp freshly ground black pepper; 0.5 tsp sea salt or flaky salt; 0.25 cups extra-virgin olive oil; 3 tbs balsamic vinegar; 2 tbs honey; 1 tsp Dijon mustard; 1 tbs fresh lemon juice; 1 tbs minced shallot (or 1 tbsp finely minced red onion); 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Paul's On Main Street

Time20m

Serves4

Fresh strawberries, sliced avocado, heirloom tomatoes, dried cranberries, and pecans. Served with honey balsamic dressing.

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Ingredients

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Salad

2 cups Fresh strawberries

2 units ripe avocado

1 1/2 cups heirloom tomatoes

1/2 cups dried cranberries

1/2 cups pecans, toasted and roughly chopped

6 cups mixed salad greens (baby greens, arugula, or spring mix)

1/4 cups fresh basil leaves (optional)

1 tsp freshly ground black pepper

1/2 tsp sea salt or flaky salt

Honey Balsamic Dressing

1/4 cups extra-virgin olive oil

3 tbs Aged balsamic vinegar

2 tbs Honey

1 tsp Dijon mustard

1 tbs fresh lemon juice

1 tbs minced shallot (or 1 tbsp finely minced red onion)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare strawberries

Rinse 2 cups fresh strawberries under cold water, hull and slice them into halves or quarters depending on size so they measure about 2 cups.

Prepare tomatoes

Wash heirloom tomatoes, cut into bite-size wedges or 1/2-inch slices to yield about 1.5 cups. Remove excess seeds if very watery.

Prepare avocado

Halve and pit 2 ripe avocados. Score the flesh in a crosshatch pattern and scoop out with a spoon, then slice or cube gently. Toss slices immediately with a light squeeze of lemon (from the dressing ingredient) if not dressing right away to slow browning.

Toast pecans

Heat a small dry skillet over medium heat. Add 1/2 cup pecans and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove from heat and let cool, then roughly chop.

Assemble salad base

In a large bowl, place 6 cups mixed salad greens and 1/4 cup fresh basil leaves (if using). Add sliced strawberries, tomatoes, dried cranberries (1/2 cup), and toasted pecans. Gently nestle avocado slices on top. Season lightly with 1/2 tsp flaky salt and 1 tsp freshly ground black pepper; final seasoning can be adjusted after dressing.

Honey Balsamic Dressing

In a small bowl or a jar with a lid, combine 3 tablespoons balsamic vinegar, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon minced shallot. Whisk briefly or shake to combine.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more honey for sweetness, more balsamic for tang, or a pinch more salt if needed.

If the dressing is too thick, thin with 1–2 teaspoons water or additional lemon juice until desired consistency is reached.

Finish & Serve

Just before serving, drizzle about half of the dressing over the assembled salad (reserve remaining dressing for guests to add more). Gently toss the salad with two large spoons to coat the ingredients, taking care not to mash the avocado.

Transfer to a serving platter or individual plates. Scatter any reserved pecans and a few extra sliced strawberries on top for presentation. Serve immediately with remaining dressing on the side.