7 ounces, fresh arugula
1 ½ cups pineapple, diced
2 cups strawberries, hulled and halved
2 avocados, diced
¼ cup green onions chopped, for garnish
¼ cup fresh parsley or mint chopped, for garnish
Black sesame seeds for garnish
8 strawberries, hulled and halved
2 T honey
⅓ cup plus 2 T avocado oil
½ lime juiced
1 teaspoon Dijon mustard
1 T red wine vinegar
½ teaspoon of sea salt
½ teaspoon black pepper
FOR THE DRESSING
- Combine all of the dressing ingredients together in a food processor or high-speed blender.
*Can be stored in an airtight container in the refrigerator for up to one week.
FOR THE SALAD
- Arrange the arugula evenly across a large platter. Sprinkle the pineapple, strawberries, and avocados evenly over the top.
- Sprinkle with desired garnishes and drizzle with the dressing just before serving.
Inspired by themovementmenu.com/paleo-strawberry-avocado-salad/