Name: National Pinot Grigio Day: Strawberry Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 teaspoon avocado oil; ¾ cup pepitas; 2 teaspoons honey; Pinch or two of sea salt (to taste); ? teaspoon smoked paprika (or to taste); ¼ cup extra virgin olive oil; 2 tablespoons fresh-squeezed lime juice; 1 tablespoon honey; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; Sea salt (to taste); Freshly ground black pepper (to taste); 1 head of romaine lettuce (chopped into bite-size pieces); ½ pound strawberries (hulled and sliced); 2 small Hass avocados (peeled, pitted, and thinly sliced); Juice of half a lime; Sea salt; 2 radishes (peeled, halved, and thinly sliced); 2 scallions (ends trimmed, thinly sliced (optional)); 1 cup sugar snap peas (thinly sliced on the diagonal (optional)); 2 scallions (ends trimmed, thinly sliced on the diagonal (optional)); ? cup chopped fresh cilantro (optional)

Description

A refreshing strawberry and avocado salad with candied pepitas is the perfect way to enjoy spring produce, alongside a glass of crisp Pinot Grigio.

Ingredients

Scale

For the candied pepitas:

1 teaspoon avocado oil
¾ cup pepitas
2 teaspoons honey
Pinch or two of sea salt (to taste)
? teaspoon smoked paprika (or to taste)

For the cumin-lime dressing:

¼ cup extra virgin olive oil
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
½ teaspoon ground cumin
¼ teaspoon ground coriander
Sea salt (to taste)
Freshly ground black pepper (to taste)

For the salad:

1 head of romaine lettuce (chopped into bite-size pieces)
½ pound strawberries (hulled and sliced)
2 small Hass avocados (peeled, pitted, and thinly sliced)
Juice of half a lime
Sea salt
2 radishes (peeled, halved, and thinly sliced)
2 scallions (ends trimmed, thinly sliced (optional))
1 cup sugar snap peas (thinly sliced on the diagonal (optional))
2 scallions (ends trimmed, thinly sliced on the diagonal (optional))
? cup chopped fresh cilantro (optional)

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Instructions

First, make the candied pepitas. Heat the avocado oil in a medium skillet over medium heat and line a baking sheet or large plate with parchment. Add the pepitas, honey, salt, and smoked paprika to the skillet. Cook, stirring frequently, for about 10 minutes, until very little liquid is left in the skillet. Transfer the pepitas to the parchment and spread them out in a thin layer. Cool to room temperature before adding to the salad.
Next, make the cumin-lime dressing. Whisk all ingredients in a small bowl or shake them in a jar with a tight-fitting lid. Whisk or shake again right before serving.
To assemble the salad, toss the lettuce with dressing to taste and spread it out on a platter. Layer the strawberries, radishes, and any optional ingredients on top. Sprinkle lime juice and salt on top of the avocado slices and add them to the salad. Break the candied pepitas into small pieces and sprinkle those on top. Drizzle with additional dressing to taste and serve right away.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Side