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Strawberry and Avocado Salad with Baby Spinach, Bacon, Gorgonzola and Pecans
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Honey-Balsamic Dressing:
  • 1 tablespoon honey
  • 1 tablespoon lemon juice 
  • 1 tablespoon balsamic vinegar 
  • 3 tablespoons olive oil 
Salad:
  • 200 grams (3.5 ounces) bacon, diced
  • 1/4 cup roughly chopped pecans or walnuts 
  • 2 cups baby spinach, rinsed 
  • 2 cups fresh strawberries, roughly sliced at different angles 
  • 1 ripe avocado, cut into rough cubes 
  • 100 grams (3.5 ounces) gorgonzola, crumbled

Directions

For the dressing: Combine the honey, lemon juice, balsamic and olive oil in an old jam jar; shake until the mixture emulsifies and looks "creamy." Season with salt to your liking.

For the salad: Heat a large pan over medium-high heat; fry the bacon until crispy and golden. Remove and set aside on paper towels to drain.

Toast the pecans in a small, dry frying pan over medium-high heat until just lightly golden, stirring from time to time. Remove and set aside to cool.

Scatter the spinach leaves over a serving platter; add the strawberries, avocados, bacon and cheese; sprinkle the nuts over the top. Dress just before serving.

Cook's Note

For a speedier salad dressing, simply drizzle with olive oil and balsamic vinegar or a squeeze of lemon juice.

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