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Strawberry, Avocado & Asiago Spring Salad

Yields1 ServingPrep Time10 mins

This salad is inspired by one of my all time favorites at The Osprey hotel in Beaver Creek. This is my riff on the fabulous chef David Burton Sanchez’s recipe.

David was not such a fan of me tossing a handful of capers into this, but I love ’em and went for it anyway. You my friends, can make the choice whether or not to use them in your salad. Completely optional.

Chef uses a gorgeous Champagne Vinaigrette in his salad.

 1 head Romaine Lettuce, cleaned & finely chopped
 16 ounces fresh Strawberries, rinsed & chopped
 6 ounces Asiago Cheese, cut into 1/4 inch cubes (feel free to experiment with your favorite cheese!)
 3 Avocados, diced & dip in lemon juice
 1/2 Red Onion, chopped (about 3/4 cup)
 1/4 cup small Capers
Lemon Honey Salad Dressing
 1/2 cup Extra Virgin Olive Oil
 4 tablespoons Lemon Juice
 3 tablespoons Honey
 Sea Salt
 Ground Black Pepper
 Candied Pecans
 Dried Cranberries

Combine all ingredients in a large bowl. Gently toss with Lemon Honey Salad Dressing


Shake olive oil, lemon juice & honey in a jar. Season to taste with salt & pepper.


Alternatively you can use Bibb Lettuce which is gorgeous in this salad.

Nutrition Facts

Serving Size 6 Servings