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
Total Time: 10 min
Prep Time: |
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%
IngredientsDressing 3 Tbsp. berry-flavored kombucha 1 Tbsp. red onion, finely minced 1 clove garlic, finely minced 1 tsp. Dijon mustard 3 Tbsp. avocado oil 1/8 tsp. sea salt 1/8 tsp. pepper Salad 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
- 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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados