Recipe: Strawberry and avocado salad with honey dressing

Two of our new favorite ingredients in the kitchen are avocado and rocket leaves. Hubby found this recipe on Viva Strawberry's website (via Great British Chefs) - it looked absolutely fantastic, so we decided to make it pronto - for supper that night in fact!

Avocados are not exactly the cheapest fruit to buy in Malaysia, price can range from RM2 to RM5 depending on variant. We like using Haas avocados, which have a dark purplish-black and bumpy skin. We love the smooth, rich and creamy texture of this fruit. It only needs salt, or a simple honey dressing (in the recipe below) to enhance its taste. High avocado intake are believed to be able to lower blood cholesterol levels. Avocados are also high in potassium, folic acid, vitamin K, vitamin B6 and vitamin C. Strawberries is an excellent source of vitamin C and contain more vitamins than the equivalent weight of oranges. You only need to eat 7 strawberries (80g) to get your recommended daily amount of vitamin C.

Knowing how healthy the ingredients in this salad is makes me want to eat this more often!

Strawberry and avocado salad with honey dressing

A few good quality ingredients thrown together can create a colorful, appetizing and healthy salad - it truly is so easy to make and delicious. This is so good that we have made it more than 4 times in the last few weeks. I love the creaminess of the avocado, the slightly peppery rocket and the sweet/sour strawberries and dressing. It is now my mum's (and mine's) current favorite salad, so this is what I made for her on Mother's Day as an accompaniment to our striploin steaks :)

A beautiful summery salad

Try it - I guarantee you will love it! 

Mesmerising colours

Hubby likes some blue cheese in his salad too 

Strawberry and avocado salad with honey dressing
Recipe by Baby Sumo, adapted from Viva Strawberries
Preparation time: 10 minutes
Serves 4

Ingredients
For the dressing:
3 tbsp olive oil
1 1/2 tbsp cider or white wine vinegar
1 1/2 tbsp honey
Freshly ground salt and black pepper


1 shallot, finely sliced
8-10 Korean strawberries
50g rocket leaves
2 ripe avocado
A small handful of almond slivers
Parmesan or blue cheese (optional)


1. In a bowl, whisk together the dressing ingredients and set aside.

2. Hull and quarter the strawberries.

3. To pit and peel the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove.The avocado skin should peel off easily (use your hands). Slice into long thin strips and set aside. If not using immediately, sprinkle the avocados with some lime juice to avoid discolouration.

4. Place the rocket into a bowl and pour in half the dressing (from Step 1) and toss. Scatter the
dressed rocket on a serving plate and top with the avocado and strawberry slices. Drizzle the remaining dressing over the slices and top with the almond slivers and shallots. You can also add other ingredients such as Parmesan or blue cheese.

Note: You can also replace the rocket with other greens such as butterhead lettuce.

I don't have to feel guilty having this for supper.... nice and healthy!

*Credit to Hubby for discovering this recipe and making the first batch for us to try. :)

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*This recipe was featured on Fabulous Food Blog Recipes on 22 May 2013.