Fresh strawberries are marinated in lemon and tossed with avocado, basil, and hemp hearts in this refreshing vegan salad for spring and summer.
Course dinner, lunch, Salad, Side Dish
Cuisine gluten-free, vegan
Prep Time 20minutes
Total Time 20minutes
Author Stephanie McKercher, RDN
Lemon Hemp Dressing:
¼cupextra virgin olive oil
1tablespoonchopped fresh mint(optional)
1tablespoongrated lemon peel
Strawberry Avocado Salad:
Prepare the dressing:
Whisk extra virgin olive oil, hemp hearts, mint (if using), lemon peel, lemon juice, agave nectar (if using), salt, and pepper.
Prepare the salad:
Pour half of the lemon dressing over the sliced strawberries and gently toss until evenly coated. Set aside for at least 10 minutes.
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.