Strawberry, Avocado, and Radish Salad with Pistachio Sumac Vinaigrette

It’s prime strawberry season! I’ve been playing around the past few weeks with bringing strawberries into savory dishes, and finally I can say that I’ve found a winner. Crunchy radishes and creamy avocado help ground the sweet strawberries in something a bit more satiating. Top it all with tangy feta, mint, and a balsamic sumac pistachio dressing for a perfect warm weather treat. No pans, just a bit of chopping and you will have this on your table in no time!


  • Opt for feta in blocks, its always fresher and tastier than the pre-crumbled stuff.

Strawberry, Avocado, and Radish Salad with Pistachio Sumac Vinaigrette

Recipe by Molly MossCourse: Appetizers, Sides, SaladsDifficulty: Easy


Total time




  • For the dressing
  • ⅛ cup shelled pistachios

  • 3 tbsp olive or avocado oil

  • 2 tsp balsamic vinegar

  • 1 tsp sumac

  • Salt and pepper to taste

  • For the salad
  • 3 radishes, thinly sliced

  • 6 strawberries, cut into quarters

  • 1 large avocado

  • Handful of torn mint leaves

  • Handful of crumbled feta

  • Olive oil, crunchy sea salt, and freshly ground pepper for garnish


  • In a small mortar and pestle, crush the pistachios. Alternatively, you can give them a quick chop on a cutting board.
  • In a small bowl (or directly in the mortar and pestle), combine the pistachios with the rest of the dressing ingredients. Taste and adjust seasoning as needed.
  • Cut the avocado in half and remove the pit and skin. Cut into cubes.
  • In a wide bottomed serving bowl (or whatever you plan to serve or eat the salad out of), combine the avocados, strawberries, and radishes.
  • Drizzle the dressing over the salad and top with mint leaves and feta.
  • Finish with an extra drizzle of olive oil, crunchy sea salt, and freshly ground pepper.