Packed with vitamin C, there is nothing better than fresh local organic strawberries! This sweet sauce perfectly complements the rich heart-healthy creaminess of avocado.
1 small bunch of arugula
2 tablespoons sunflower oil
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1. Rinse and dry the arugula. Trim off any tough stems at the bottom. Make 4 small bouquets of the arugula and pllace to one side of each of 4 plates.
2. In a blender or mini food processor, combine 8 of the strawberries with the sunflower oil, balsamic vinegar and lemon juice. Puree until the dressing is smooth.
3. Cut each avocado in half and remove the pits. With a large spoon or avocado peeler, scoop out each avocado half in one piece. Cut the avocado halves lengthwise into slices and fan out on the plates. Drizzle about 1 tablespoon of the dressing over each avocado half and garnish each plate with one of the remaining strawberries, halved or sliced. Pass the remaining dressing.