Avocado Strawberry Salad With Feta and Walnuts in a Tarragon Vin

Total Time
Prep 5 mins
Cook 0 mins

First place winner of the 2009 Craze-E contest. I created this simple yet sophisticated salad in the spirit of Mark Bittman's minimalist column in the NY Times. To dress up the presentation (though it's quite pretty as is), serve over a bed of greens. If you want to make it low calorie, replace the apple cider vinegar, sugar, and olive oil with one ingredient: a good balsamic vinegar.

Ingredients Nutrition


  1. Whisk all vinaigrette ingredients together in a small bowl.
  2. Divide strawberries and avocado evenly into two individual salad bowls.
  3. Drizzle approximately one tablespoon of vinaigrette over each.
  4. Top each salad with a tablespoon of walnuts and a tablespoon of feta.
Most Helpful

A really nice salad. It has all the elements I like in a salad - contrasting flavors/textures and a little crunch. Great job!

threeovens July 16, 2009

I really loved this salad. . .made it 3 time already. I made it as written the first time and then the following 2 times I subbed dried basil for the tarragon. Also used almonds one time and candied pecans another. . .they were each good!

JanuaryBride July 14, 2009

I loved the dressing for this salad. I used fresh tarragon from the garden instead of dried. The presentation was lovely. It wasn't as well received by the family as I'd hoped, however. Made for Craze-E Contest

Dreamer in Ontario July 14, 2009

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