Strawberry, Avocado and Caramelized Pecan Salad

Serve up this fresh and zingy salad full of special elements with your Christmas lunch!

Prep by washing and salad spinning rocket, make salad dressing and caramelized pecans ahead of time. Slice up strawberries and avocado just before serving, then toss all ingredients together with dressing, setting aside pecans to sprinkle over the top so they stay crispy.

Strawberry, Avocado and Caramelised Pecan Salad


  • 1 bag of baby rocket washed and drained
  • 1 punnet of strawberries sliced
  • 1 avocado sliced
  • 1 cup pecans
  • 2 tbsp rice malt syrup
  • Pinch salt



  • 1. Heat a wide based fry pan on low heat and add rice malt syrup. When it becomes runny add pecans and stir to coat and add a good pinch of quality salt.
  • 2. Caramelise over low heat for 10-15 minutes, or until you notice the syrup caramelising to form toffee strands forming and all the nuts coming together into one large mass.
  • 3. Turn off the heat and press with a spoon to flatten out and separate as much as possible.
  • 4. Put aside to cool completely, separate as needed once the toffee has set.
  • 5. While nuts are caramelizing make the dressing by adding all ingredients to a small jar and shaking to emulsify & pop in the fridge.
  • 6. Slice avocado and strawberries and toss with rocket and dressing.
  • 7. Place into a salad dish and top with pecans.


*The image is not the actual photo of the salad and is attributed to Cooking Classy here. The image we had on file was accidentally deleted, so I'll have to get around to making this salad again so I can take a pic!
Tried this recipe?Let us know how it was!
Course Salad, Side Dish, Special Occasion - Christmas
Keyword Avocado, lime, olive oil, pecans, rice malt syrup, rocket, salt, strawberries, strawberry
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Raw, Vegan, Vegetarian
Author: Kate Parker


Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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