The Freshman Cook: Strawberry Avocado Salad!

Our second fruit inspired dish of this weeks menu is a Strawberry Avocado Salad! This is a simple salad with a delicious vinaigrette that lingers on your tongue, and when it mixes with the slightly sweet strawberry and the creamy goodness of the avocado, it’s remarkable! Plus, it’s pretty!

Strawberry Avocado Salad

(Makes 2 Salads)

1 1/2 teaspoon Dijon Mustard

1 1/2 teaspoon minced Shallots

1 1/2 tablespoon Granulated Sugar

3 tablespoon Sherry Cooking Wine

1/2 cup Extra Virgin Olive Oil

Pinch of Salt

1/4 teaspoon pepper

1 Avocado

Romaine Lettuce

1 cup Strawberries

Mix the sherry and the mustard in a bowl and whisk.

Chop off both ends of the shallot.

Ready to chop.

Cut slices off of the end of the shallot.

Slice the shallot into pieces.

Cut the shallot in the opposite direction, then measure.

Add the shallots to the bowl along with the sugar.

Drizzle the oil in while you whisk it all together.

I used 2 leaves of lettuce for each salad. 

Wash lettuce and cut off the ends.

Slice the romaine into four strips.

Slice the other way until all the lettuce is chopped.

Place the chopped lettuce in the middle of 

your plate.

Wash the strawberries

and dry them with a towel.


Trim the strawberries

Slice them in half.

Cut the avocado in half by cutting around the seed on the

outside, then pull apart.

Slice the avocado into 4 pieces. 

To get the avocado out, scoop with

a spoon.

Top your lettuce with the avocado slices.

Place your strawberries  on the lettuce.

Drizzle vinaigrette over the salad.


Thanks for joining me today!

Tomorrow we will be making Orange Chicken!

Hope to see you then!!

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