Put the tea bags in a medium bowl. Pour the water over the bags and allow to steep for 5 minutes. Squeeze the tea bags one at a time, squeezing over the bowl before discarding them. Let the tea concentrate cool.
In a blender, combine the cooled tea, shallot, vinegar, honey, salt and pepper. Process, then slowly add in the oil and blend until emulsified. Refrigerate until ready to use.
On a platter or individual serving plates, create a colorful arrangement of mesclun greens, carrots, strawberries and avocado; top with a sprinkle of almonds. Add desired amount of hibiscus dressing and enjoy with a sparkling cucumber mint cooler.