Strawberry, Avocado and Feta Salad

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•             1/3 cup thinly sliced red onion

•             1 avocado, cubed

•             2 cups (about 10 ounces) fresh California strawberries, stemmed and quartered

•             8 cups mixed salad greens, such as butter lettuce and watercress

•             4 ounces crumbled feta cheese

•             1 small cucumber, sliced (about 24 slices)

•             Optional: 3/4 pound peeled and deveined raw shrimp


•             3 tablespoons extra virgin olive oil

•             2 tablespoons balsamic vinegar

•             2 tablespoons water

•             1 tablespoon chopped shallots

•             1/2 tablespoon salt

•             1/4 tablespoon black pepper



Prep time: 10 minutes

Cook time: 5 minutes

To make salad: In small bowl, toss onion with 1 tablespoon of the vinaigrette; set aside. Over gas or charcoal grill or in grill pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through. In another small bowl, toss strawberries with 1 tablespoon of the vinaigrette. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with slices of cucumber and avocado, equally divided.

To make vinaigrette: In small bowl, whisk together ingredients for vinaigrette.

Tips: For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.


Makes 4 servings.

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