To make the dressing, combine Dijon mustard, rice wine vinegar, and canola oil in a small bowl. Whisk until well combined. Add salt and pepper to taste, then set aside.
Heat a grill skillet on the stove over medium heat.
Brush slices of sourdough bread with olive oil.
Grill each side of the sourdough bread for about two minutes, until the bread is toasted and has grill marks.
Remove the bread from the skillet and dice the bread into 1-inch cubes .
In a large bowl, combine strawberries, avocado, lettuce, and ¼ cup of the dressing.
Toss the salad, using your hands to break down the pieces of bread.
Taste and add more dressing if desired.
Transfer the salad to a plate, and top with queso fresco.
Notes
Leftover dressing can be kept in an air-tight container in the fridge for up to one week.If you don’t have a grill skillet, use a regular skillet.