This is a great spring/summer salad to serve when you're looking for something a little different. It's colorful, healthy, and looks beautiful! Originally from the Houston Chronical's food section featuring favorite spring menus.

Ingredients

10 serv.

olive oil↗1 tablespoon
raspberry vinegar↗2 tablespoons
pecans1 tablespoon
chopped, toasted
orange juice↗3 tablespoons
fresh lime juice↗1 tablespoon
lime zest1 teaspoon
finely grated
fresh basil↗1 tablespoon
chopped
dry mustard1⁄2 teaspoon
salt↗1⁄4 teaspoon
fresh ground pepper↗1⁄4 teaspoon
ripe avocado↗1
mixed baby greens↗10 cups
about
kiwi fruits3
peeled, cut lengthwise in half, and sliced
red grapefruits or 2 pink grapefruit↗2
sectioned
strawberry↗1 pint
hulled and sliced

Step-by-step instructions

1
To make dressing, whisk together in a small bowl the oil, vinegar, nuts, orange juice, lime juice and zest, basil, mustard, salt and pepper.
2
For salad, cut avocado in half.
3
Cut 1 half into cubes.
4
Cut remaining half into 8 wedges and set aside for garnish.
5
In a large bowl, combine avocado cubes, greens, kiwi, grapefruit, and strawberries.
6
Drizzle with dressing and toss until evenly coated.
7
Arrange avocado slices on top and serve.

Source: food.com

Original recipe ↗

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