Recipe courtesy of Chef Christine Denney, Oaks at Ojai
Dressing: Serves 8
Serving size: 1 ½ Tablespoons
Calories per serving: 25
Approximate calories per salad with dressing: 125
Ingredients
Dressing:
- ½ cup strawberries, quartered
- 2 T. water
- 1 T. fresh basil or mint
Preparation
Combine all of the above in a blender or food processor and blend until well combined. Whisk the following into the above mixture:
- 1 T. red wine vinegar
- 1 T. olive oil
- Pinch black pepper
- 2 T. finely minced green onion.
Salad:
- Place 1-2 cups arugula on each plate.
- Arrange 2 slices of avocado, a tablespoon of sliced toasted almonds, and a quartered strawberry on each plate.
- Just before serving, drizzle 1 ½ Tbsp. of dressing over each salad.
[wpurp-searchable-recipe]Fresh Strawberry Salad with Almonds, Avocado & Basil – – – [/wpurp-searchable-recipe]
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