A mildly sweet and light salad made with fresh strawberries and maple pecans.

Prep Time

20 min

Cook Time

10 min

Ready In

30 min



  • 1/4 cup maple syrup
  • 2/3 cup pecans

Citrus dressing

  • 2/3 cup walnut oil
  • 1/4 cup lime juice
  • 2 tablespoons orange juice
  • 2 tablespoons Xylitol (Emerald Forest) sugar replacement
  • 1/8 teaspoon stevia powder
  • 1 teaspoon sea salt
  • 1 teaspoon lime zest, grated
  • 1 teaspoon orange zest, grated


  • 8 cups romaine lettuce, chopped
  • 1 red onion, thinly sliced
  • 1 orange, peeled, sliced
  • 1 pint strawberries, cut in half
  • 2 avocados, thinly sliced


Pecans: Mix the pecans and maple syrup in a small skillet, cook over medium heat until the syrup gets thick and sticky for about 10 minutes. Then allow to cool for 10 minutes. The syrup should stick to the pecans, if it is still liquid after cooling cook for another 5 minutes and allow to cool again. Be careful not to overcook or they will taste burnt.

Dressing: Combine the oil, lime juice, orange juice, xylitol, lime zest, orange zest, sea salt and stevia and mix up in a air tight container. Chill until served.

Salad: Mix the lettuce, spinach, oranges, strawberries, in a large bowl and toss. Chill until served. When ready to serve add the avocados and pecans to the salad and drizzle dressing over top.