This salad is a delightful dance of sweet and savory flavors, showcasing the creamy avocado alongside juicy grapes, crunchy pecans, and a vibrant honey-balsamic vinaigrette. It’s a versatile dish that can be enjoyed as a light lunch, a refreshing side dish, or a satisfying snack.
Instructions:
Prepare the vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
Toast the pecans: Heat a small dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Let cool slightly, then roughly chop.
Assemble the salad: In a large bowl, gently combine the mixed greens, grapes, avocado, crumbled goat cheese, and toasted pecans.
Dress and serve: Drizzle the desired amount of vinaigrette over the salad just before serving and toss gently to coat.
Tips:
For a brighter flavor, add a squeeze of fresh lemon juice to the salad.
Toasted slivered almonds or walnuts can be used as a substitute for pecans.
If you prefer a milder onion flavor, omit the red onion or use thinly sliced shallots.
Ingredients:
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 cups mixed greens
1 cup seedless red grapes, halved
1 ripe avocado, diced
½ cup crumbled goat cheese
½ cup pecans, toasted and chopped
¼ cup thinly sliced red onion (optional)
#sweetandsavoryavocadosalad #saladspiration #saladinspiration
