Total Time
35mins
Prep 35 mins
Cook 0 mins

This is a great spring/summer salad to serve when you're looking for something a little different. It's colorful, healthy, and looks beautiful! Originally from the Houston Chronical's food section featuring favorite spring menus.

Ingredients Nutrition

Directions

  1. To make dressing, whisk together in a small bowl the oil, vinegar, nuts, orange juice, lime juice and zest, basil, mustard, salt and pepper.
  2. For salad, cut avocado in half.
  3. Cut 1 half into cubes.
  4. Cut remaining half into 8 wedges and set aside for garnish.
  5. In a large bowl, combine avocado cubes, greens, kiwi, grapefruit, and strawberries.
  6. Drizzle with dressing and toss until evenly coated.
  7. Arrange avocado slices on top and serve.

Reviews

(2)
Most Helpful

Great Salad!! I had to omit the avocado for dietary reasons - but it tasted amazing even without it! The lime juice and zest give this salad a fantastic taste!!! Thank-you for posting this!

Graybert May 19, 2005

YUM! This salad is so wonderful! The dressing just gives it such a fresh taste. The only change I made was to use half fresh spinach and half iceburg lettuce, but as soon as the fresh leaf lettuce comes in, I will be making this again. Oh, and because we have 4 pecan trees in our yard, we use alot of pecans. I increased the tablespoon of toasted pecans to 1/2 cup and just sprinkled them onto the salad. My whole family loved this salad. Thank you for sharing!!

Susie in Texas April 23, 2003

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