Paleo Strawberry Avocado Salad



7 ounces, fresh arugula

1 ½ cups pineapple, diced

2 cups strawberries, hulled and halved

2 avocados, diced

¼ cup green onions chopped, for garnish

¼ cup fresh parsley or mint chopped, for garnish

Black sesame seeds for garnish


8 strawberries, hulled and halved

2 T honey

⅓ cup plus 2 T avocado oil

½ lime juiced

1 teaspoon Dijon mustard

1 T red wine vinegar

½ teaspoon of sea salt

½ teaspoon black pepper



  1. Combine all of the dressing ingredients together in a food processor or high-speed blender.

*Can be stored in an airtight container in the refrigerator for up to one week.


  1. Arrange the arugula evenly across a large platter. Sprinkle the pineapple, strawberries, and avocados evenly over the top.
  2. Sprinkle with desired garnishes and drizzle with the dressing just before serving.

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Let's cut to the chase.

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