Green Salad with Strawberries, Avocado, & Mint with Lemon Tahini Dressing

I think it is time for a bit of summer in November. Lets make that happen with one of my salads that is full of summertime flavors and bright colors. Get your hands on some ripe strawberries and avocados (not overripe) and make this salad tonight. It is full of crunchy lettuce, creamy avocados, and the sweet, tart, and savory flavors of strawberries, lemons, and mint. You really can’t go wrong with this and I think you will like the dressing for any old salad.

This recipe serves 8 as a side or 4 as a main with your favorite protein to make it a main.

It’s time to get cooking, so gather up these ingredients and get to work.

• 12 cups fresh salad greens

• 2 pint strawberries, hulled and cut in quarters

• 3 avocado, peeled, pitted and cut into 2 inch chunks

• 1/2 cup mint leaves torn or chiffonade (thin strips or ribbons)

Lemon Tahini Dressing

• 1/3 cup olive oil

• 1/3 cup lemon juice

• finely grated zest of one lemon

• 1/4 cup seasoned rice wine vinegar

• 3 Tablespoons finely diced shallots

• 1/2 cup tahini

• 1 tablespoon black sesame seeds

• 1/2 teaspoon salt

• 1/2 teaspoon coarse ground black pepper

Make the dressing. Place all the ingredients in a jar with a tight lid. Place the lid on the jar and shake vigorously to combine well. Keep shaking until you have a well combined and emulsified dressing. If you like it is little saltier, you can add another 1/4 teaspoon of salt but do it sparingly.

Place the salad greens in a large salad bowl. Scatter the strawberries and avocado evenly over the greens. Distribute the mint ribbons over the salad. Drizzle the dressing evenly over the salad. Place the salad on the table and toss to combine. You can also build the salad in individual bowls with the dressing drizzled across the top for each person to toss. Have extra dressing for the table. Enjoy.