Strawberry & Avocado Salad

By Katrina Lander

This salad recipe has summer written all over it; the vibrant colours, freshness, and the fact it’s a perfect dish to accompany your BBQ. It contains plenty of nutritious ingredients, easy to make and is ready in no time at all.


The sweet and salty combo work well together in this recipe, the zingy flavour from the dressing adds an additional taste dimension, and the crunch from the walnuts packs the salad with texture – it’s sure to be a hit with you and your guests.


My recipe provides extra dressing which I can guarantee you will want to use with other dishes, see my top tips below for storage.


Prep Time: 10 mins

Difficulty: Easy

Serves: 4 



Ingredients for the salad:

  • 80g walnuts
  • 80g lambs lettuce
  • 80g pea shoots
  • 400g punnet of strawberries – quartered
  • 1 avocado - diced
  • 60g feta - crumbled

Ingredients for the salad dressing:

  • 100 millilitres extra virgin olive oil
  • 50 millilitres balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • ¼ teaspoon sea salt


  1. Heat a dry frying pan over a medium heat, in a single layer add your walnuts and panfry for around 6 minutes, stirring frequently until lightly browned and fragrant – leave to the side to cool.
  2. In a small bowl whisk together your salad dressing until fully combined. Mix the lambs lettuce and pea shoots in a large serving bowl and drizzle no more than half of the dressing over the salad to coat. Ensure to assess the amount of dressing based on your preference, be careful not to add too much so your salad isn’t swimming in dressing.
  3. Now your walnuts have cooled, roughly chop them, and add to your salad, along with the majority of your strawberries, avocado and crumbled feta (leaving the remainder to dress your salad at the end). Lightly toss to combine.
  4. Dress your salad with the remainder of your ingredients and serve immediately with extra dressing on the side to be enjoyed as desired.

Top Tip

  • I use lambs lettuce and pea shoots in my recipe, however you can use any salad you like.
  • You can make the dressing up to 4 days ahead and keep in an airtight container. Be sure to give it a shake to remix the ingredients before using.
  • This recipe is extremely versatile making it the perfect recipe to swap out and add ingredients you have in your fridge. Some ingredients that work well are, spinach, goats cheese, pine nuts, pecans, cucumber and tomatoes.  

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