Califonia Bountiful
Main Dish

Strawberry, avocado and greens with ruby dressing

The berry dressing is so colorful and brings tender greens together withstrawberries and avocado for a delicious combination, fit for any posh spa menu.

Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento

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Ruby dressing
1/2 cup fresh strawberries, washed and stemmed
1/2 cup fresh or frozen raspberries, rinsed
3 tbsp. white wine vinegar
1 tsp. spicy Dijon mustard
2 tsp. chia seeds
2 Medjool dates, pitted (and soaked ahead of time)
1/4 cup water (or orange juice with zest)
Fresh ground pepper, to taste

4 cups salad greens, washed
2 cups baby spinach leaves, washed
1 1/2 cups fresh strawberries, washed, stemmed and sliced
1/2 to 1 avocado
2 green onions, thoroughly washed and chopped small
4 tsp. sunflower seeds or slivered or sliced almonds, raw or lightly toasted


For ruby dressing: Blend strawberries, raspberries, vinegar, mustard, chia seeds, dates and 1/4 cup soaking water (or just plain water), on high speed until desired consistency. Add a pinch of fresh ground pepper.

For salad: In a large bowl, toss greens with spinach leaves. Add strawberries, avocado and green onions. Drizzle with ruby dressing. Toss gently. Sprinkle each plated salad with sunflower seeds or almonds.

Serves 1 to 2

Recipe adapted by The Nutrition Professor from

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