The first time I tried making a ✨fancy✨ salad, this Strawvocado Crisp Salad was the one! I couldn’t not include it.
Consider Adding Some Protein...
Ingredients
Serves 1
- 2 cups romaine lettuce, chopped
- 2 cups mesclun greens
- 1/2 avocado, diced
- 1/4 cup cucumber, diced
- 1/4 cup strawberries, sliced
- 1/4 cup carrots, shredded
- 1/4 cup Parmesan flakes
Homemade Pita Chips
- Pita bread
- Extra Virgin Olive Oil, for drizzling
- Fine sea salt and freshly ground black pepper
- Option: 1/2 tablespoon garlic powder and/or dried thyme
- 1/3 cup Classic Balsamic Dressing
Nutritional Value
830 Calories
66.1g F | 54.7g C | 14.5g P
Directions
For the Homemade Pita Chips:
- Preheat over to 190°C (375°F). Line a sheet tray with parchment paper.
- Cut the pitas into wedges, then pull each wedge apart to form 2 triangles. (Think mini pizza slices.)
- Brush each side of the triangles with olive oil, then arrange on the tray. Sprinkle them generously with salt, pepper, and optionally garlic powder and dried thyme.
- Bake for 5 minutes, then remove the tray from the oven, turn the chips over, and continue to bake until crisp and golden, another 5 minutes.
- Set aside to cool completely.
For the Salad
- Combine all of the ingredients, including your Homemade Pita bread, in a large bowl and mix.
- Toss in the dressing until salad is well coated.
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