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Strawberry Avocado Salad

By February 7, 2016 Brunch, Dinner, Lunch, Paleo, Raw, Recipe, Salad, Vegan

Coming home from a long day and I want a quick easy meal that is nutritious and delicious. This strawberry avocado salad does the trick and I love a light dinner.  Full of nutrients without getting a full belly.  This salad is packed with vitamin C and “good for you” fats.  Pair it with a nice protein and you are set up for a home run. The ingredient list may look long for this salad but the truth is it’s super easy to throw together.  I love the way the flavors marry together and give you a warm robust flavor from a “raw food” salad.

A Word About RAW…

I love RAW food.  In fact I eat 90% plant based and 50% of that I try to eat raw (uncooked). The true meaning of raw food is food that has not been heated above 115 degrees.  Anything cooked over that would be considered dead.  True raw foods are considered “living foods”.  The benefit of that is the living plant enzymes that you ingest with living/raw foods are super nutrients.  Hooray for SUPER NUTRIENTS.  So do I eat cooked foods? Yes, but I do enjoy raw foods as well on a daily basis.  Are you out of luck with nutrients if you cook your food? NO, but you should find a way to get raw foods in your diet as often as is possible without a lot of “dieting” stress.  Bottomline, eat your veggies raw or cooked!  If you are trying to get more raw in your diet this salad is a great step in the right direction!

Strawberry Avocado SaladStrawberry Avocado Salad 1

1/4 cup olive oil
1/4 cup raspberry vinegar
1 1/2 Tbsp coconut sugar
1/8 tsp cayenne pepper
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp cinnamon
1 head organic romain, torn or cut into bite size pieces
1 orange supreme  (follow link to learn to how to supreme an orange)
1 cup organic strawberries, sliced
1/4 cup raw pecans
1 avocado, sliced

In a mason jar combine the olive oil, raspberry vinegar, coconut sugar, cayenne, sea salt, black pepper and cinnamon.  Shake well and set aside, this is your dressing.  In a large salad bowl, I like wooden ones, place romain, oranges, strawberries, pecans. Drizzle dressing over top and toss gently. Serve on plate with avocado slices along side.







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