A wonderful medley of fresh fruits and veggies, California Avocados and a kombucha vinaigrette that adds probiotics makes one delicious and nutritious meal.
Avocado Berry Salad with Kombucha Vinaigrette
Nutritional Highlights (per serving)
|1||Tbsp.||red onion, finely minced|
|1||clove garlic, finely minced|
|8||cups||mixed salad greens|
|1||ripe, Fresh California Avocado, seeded, peeled and chopped|
|2||cups||mixed fresh berries|
|1/4||cup||slivered almonds, toasted, optional|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a small bowl, mix together kombucha, onion, garlic, and Dijon, then slowly whisk in the avocado oil.
- Season with salt and pepper.
- In a large bowl, toss salad greens with dressing.
- Divide the greens among four bowls, then top each with fresh berries, almonds, and California Avocado.
Serving Suggestion: Dressing can be prepared up to 24 hours in advance. Serve salad immediately after tossing. Add tofu, chicken, or shrimp for a protein boost.
Beverage Pairing: Berry Kombucha.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 575 mcg; Vitamin C 13 mg; Calcium 102 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 154 mcg
% Daily Value*: Vitamin A 60%; Vitamin C 15%; Calcium 8%; Iron 10 %; Vitamin D 0%