I recently fell in love with the combination of. These two popular ingredients - easy to enjoy on their own - pair quite deliciously together. The bright, perky-sweet flavor of juicy berries bouncing off the cool, tender, oily flesh of the green avocado. I have paired the two in pitas, over top garlic hummus-spread toast, and over top salads. Today I feature them in a salad I obviously reallyAnd to showcase the simple beauty of this pairing, I dolled up a salad. This Pink Heart Salad combines berries + cado, over top a fluffy bed of bright pink-toned Micro Red Amaranth. A simple, light, sweet lemon dressing over top, accents of red onion and tomato.So soft, silky and perky with flavor - I often crave micro greens. They not only make a dish very visually appealing, but they are loaded with nutrients. I buy mine fromor TJs. If you don't have micro greens - a great PINK sub would beI used Micro Arugula in my tofu-topped Spring is in the Air Salad. Some info from MicroSalad.com:I usually use them as an accent ingredient, but this heart-shaped salad was a fun creation using the power of pink.So givea try! You can try the combo in this recipe, or slice over top your fave salad or open-faced sandwich recipe.2-4 organic strawberries, sliced1/2 avocado, sliced1 cup red amaranth micro greens (or another veggie base)1/4 cup tomato, diced1/4 cup red onion, slicedsimple sweet citrus dressing:1 Tbsp lemon juice2 tsp agave syrup1 tsp grape seed oilblack pepper + salt to tasteArrange: Add a bed of micro greens. Then the avocado and berries. Add the tomato and red onion as accents around the plate. Drizzle everything with dressing and additional pepper.