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Strawberry, avocado and greens with ruby dressing

Recipe by:Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento


  • 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
  • Salad
    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

Califonia Bountiful