2 tablespoons evaporated cane juice
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado – peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries.
Drizzle dressing over everything, then sprinkle with pecans.
Refrigerate for up to 2 hours before serving, or serve immediately.