Strawberry Salad

Support our pollinators with this delicious recipe contributed by ECE employee (and pollinator blogger) Alicia Kroll. 

Ingredients made possible by pollinators

SALAD
10 oz. mixed green lettuce or spinach 
1 lb. strawberries, hulled and thinly sliced  
4 clementines, peeled and segmented  
¾ c. dried cranberries  
¾ c. sliced almonds (toasting optional)  
1 avocado, diced  
¾ c. feta cheese

DRESSING
½ c. olive oil
3-4 large clementines (2 tsp. zest and 4 T. juice)  
1 large lemon (½ tsp. zest and 2 T. juice)  
2 ½ tsp. honey  
2 tsp. Dijon mustard 
½ tsp. fine sea salt

In a large bowl, toss together lettuce, strawberries, clementines, and dried cranberries. For the dressing, combine all ingredients (except the olive oil) in a food processor or blender. Blend until incorporated. Slowly add the oil in a stream until combined and emulsified. Just before serving, add almonds, avocado, feta cheese, and dressing to taste. 

*Note: Dressing can be made up to five days ahead and stored in the refrigerator. Does not store well once dressing is on salad.