Spring Salad. Photo by Steven Brown.

A Spring Salad

Seasonal Recipes

Makes 4 servings

This is an everyday salad that is equally comfortable at a fancy dinner party. Feel free to mix it up, add additional seasonal ingredients and use whatever types of mustard or vinegar you have on hand. If you don’t have an avocado, try it with some crumbled blue cheese or some chopped walnuts, almonds or pistachios.

  • 5 handfuls of lettuce, either one variety or a mixture
  • 8–12 strawberries
  • 1 avocado


  • 1 teaspoon Dijon mustard or honey mustard
  • 1 tablespoon apple bouquet vinegar, white wine vinegar or balsamic vinegar
  • Salt and freshly ground pepper
  • 1⁄8 cup high quality olive oil or walnut oil

Wash the lettuce or mixture of greens in a large bowl of cold water, and dry in a salad spinner. You can do this several hours ahead: Simply roll the washed greens in a clean dishtowel and refrigerate in an airtight container.

Cut the strawberries into halves or quarters depending on how large they are. Halve and pit the avocado and cut into slices.

In a small bowl mix the mustard and vinegar along with a little salt and pepper. Whisk in the oil. Taste and adjust the proportions of any of the ingredients, as needed.

Place the lettuce and greens in your serving bowl and toss with half to three quarters of the dressing. Place the strawberries and avocado on top and drizzle with a little more of the dressing. Serve with a little more salt and/or freshly ground pepper if desired.

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Categories Salads