This week I created a fresh, visually striking summer recipe: a strawberry avocado salad that’s guaranteed to brighten any table.
Summer, Summer, Summertime
Finally, it feels like summer. After a slow start, warm days arrived in late August and inspired me to make something light, bright and unmistakably seasonal. I wanted a salad that tasted of sunshine — bold, juicy strawberries paired with creamy avocado and salty feta, finished with a simple strawberry-balsamic dressing.
Strawberry Season
The best version of this salad relies on peak-season strawberries. When ripe strawberries are kept at room temperature for a few hours they become fragrant and intensely sweet. Cold strawberries straight from the fridge tend to mute their flavor, so bring them to room temperature before assembling the salad for the best results.
I use crumbly feta for its salty, tangy contrast to the fruit. Avocado adds a creamy, mellow layer that ties everything together. The dressing — a simple mash of strawberries with a splash of balsamic and olive oil — intensifies the fruit flavor and adds a glossy, slightly acidic finish that lifts the whole dish.
Sunglasses Required
The salad is as much a visual statement as it is a flavourful one. The range of pinks and reds against bright green avocado and white feta creates a vivid plate that looks as festive as it tastes. It’s the kind of dish that immediately attracts attention at a picnic, lunch or summer dinner.
Strawberry Avocado Salad
By Gavin Wren
Serves 4 as a side or starter
Ingredients
100g strawberries (for the dressing)
2 teaspoons balsamic vinegar
2 tablespoons olive oil
Salt and black pepper, to taste
2 ripe avocados, peeled and sliced
200g feta, crumbled
200g strawberries, sliced
Directions
Make the dressing first: roughly chop 100g strawberries and place them in a bowl with the balsamic vinegar, olive oil, salt and pepper. Mash with a fork until the mixture forms a chunky, saucy dressing.
Arrange the avocado slices on a large serving plate or divide them among four plates. Scatter the crumbled feta over the avocado, then add the sliced strawberries.
Drizzle the strawberry-balsamic dressing across the salad, leaving a vivid streak of red. Serve immediately and enjoy.
