Strawberry Avocado Salad with Candied Pepitas

This strawberry and avocado salad is loaded with sweet and salty candied pepitas, vibrant radishes, fresh romaine, and a cumin-lime dressing. I’ve been making various iterations of this salad for a few years now, and when I have them on hand I also like to add thinly sliced scallions and sugar snaps and a handful of fresh cilantro leaves.

The candied pepitas are made quickly on the stovetop with honey, sea salt, and a sprinkling of smoked paprika, and are just as good for snacking on by the handful as they are in this salad. The dressing is a classic vinaigrette made with lime juice, plus a little earthiness and spice from the cumin and coriander. And, as the stars of the show, creamy avocado and juicy strawberries make an amazing pair, each bringing out the best of the other’s textures and flavors.

Strawberry Avocado Salad with Candied Pepitas

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5 from 2 reviews

• Author: Becky Winkler
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Sweet strawberries and creamy avocado make this salad a perfect spring side. Candied pepitas add a delightful crunch.

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Ingredients

Units USM Scale 1x2x3x

• 1 tsp avocado oil
• 3/4 cup pepitas
• 2 tsp honey
• Pinch or two of sea salt
• ? tsp smoked paprika
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh-squeezed lime juice
• 1 tbsp honey
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• Sea salt
• Freshly ground black pepper
• 1 head of romaine lettuce
• 1/2 lb strawberries
• 2 small Hass avocados
• Juice of half a lime
• Sea salt
• 2 radishes
• 2 scallions
• 1 cups (237 ml) sugar snap peas
• 2 scallions
• ? cups (ml) chopped fresh cilantro

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Instructions

1. Heat avocado oil in a medium skillet over medium heat. Line a baking sheet or large plate with parchment.
2. Add pepitas, honey, salt, and smoked paprika to the skillet. Cook, stirring frequently, for about 10 minutes, until very little liquid remains. Transfer the pepitas to the parchment and spread them out in a thin layer. Cool to room temperature.
3. Whisk all cumin-lime dressing ingredients in a small bowl or shake them in a jar with a tight-fitting lid. Whisk or shake again right before serving.
4. Toss lettuce with dressing to taste and spread it out on a platter.
5. Layer strawberries, radishes, and any optional ingredients on top.
6. Sprinkle lime juice and salt on top of the avocado slices and add them to the salad.
7. Break the candied pepitas into small pieces and sprinkle on top.
8. Drizzle with additional dressing to taste and serve immediately.

Notes

• For perfectly candied pepitas, ensure they are spread in a thin, even layer on the parchment paper to promote even cooking and prevent clumping.
• If you don’t have sugar snap peas, substitute with other crunchy vegetables like snow peas or edamame.
• To prevent browning, toss the avocado with lime juice immediately after slicing and before adding to the salad.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 15
• Sodium: 200
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 30
• Fiber: 5
• Protein: 5

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