Strawberry and Avocado Salad with Apple Banana Butter Vinaigrette Recipe

Ingredients:

The Salad:

  • 1 1⁄4 cups of fresh strawberries, meticulously hulled and sliced
  • 1 ripe avocado, skillfully peeled, pitted, and sliced
  • 2 1⁄4 cups of arugula or a blend of mixed greens
  • 1⁄4 cup of toasted pine nuts
  • 1⁄4 cup of crumbled feta cheese
  • Fresh lavender blossoms for an optional, tasteful garnish

For the Vinaigrette:

  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of honey
  • 1/2 teaspoon of Akaka Falls Farm Apple Banana Butter
  • Salt and freshly ground black pepper, to taste Instructions:

Creation of the Vinaigrette:

  • In a small bowl, delicately blend the extra virgin olive oil, white wine vinegar, honey, and Akaka Falls Farm Apple Banana Butter.
  • Vigorously whisk the mixture until it attains a harmonious consistency.
  • Season the vinaigrette with a pinch of salt and a dash of freshly ground black pepper. Taste and adjust the sweetness or acidity to your preference. Reserve the vinaigrette for later use.

Construction of the Salad:

  • In a spacious salad bowl, artfully unite the arugula or mixed greens, the meticulously sliced strawberries, and the skillfully sliced avocado.
  • Drizzle the honey-lavender vinaigrette gracefully over the salad, ensuring even coverage of the ingredients.
  • Gently toss the salad to ensure each component is impeccably coated with the vinaigrette.
  • Sprinkle the toasted pine nuts and the delightful crumbles of feta cheese over the salad, adding a delightful layer of flavor and texture.
  • If desired, bestow a tasteful garnish with fresh lavender blossoms, enhancing the salad’s presentation with a touch of sophistication.

Presentation and Serving:

  • Divide the Strawberry and Avocado Salad among individual serving plates, presenting a delightful medley of colors and textures.
  • Serve the salad promptly while it retains its freshness and vibrant appeal, allowing you to savor the captivating blend of sweet, creamy, and tangy flavors.

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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