Slice the avocados in half lengthwise, remove the pits, and cut into wedges. Arrange avocado wedges, sliced strawberries, basil, and hemp hearts on a serving dish. Pour the remaining dressing over the mixture and gently toss until evenly coated. Serve immediately.
Store dressing in an airtight container and refrigerate for up to two weeks.
Avocados are best immediately after they’re opened, but the lemon in the dressing delays the browning. If you only need two servings, free free to halve the recipe so there won’t be any leftovers.
This recipe originally appeared on GratefulGrazer.com.