California Avocado Salad with Spinach and Summer Berries

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Total Time: 15 min

Prep Time:

The classic spinach salad gets elevated with Fresh California Avocados, sweet summer berries and a scrumptious Honey, Garlic and Vinegar Dressing.

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Serves: 4

2 bags of baby spinach leaves, (10-oz. each) 1 ripe, Fresh California Avocado, peeled, seeded and sliced 2 cups strawberries, sliced 2 cups blueberries 1 cup red onion, thinly sliced 1 cup whole pecans 1 cup feta cheese Honey, Garlic and Vinegar Dressing, (see make-ahead recipe below) Honey, Garlic and Vinegar Dressing Ingredients: 2 Tbsp. olive oil 1 Tbsp. honey 1 clove garlic, finely minced 1 Tbsp. apple cider vinegar 1/2 tsp. sugar 2 tsp. lemon juice 1/4 tsp. Kosher salt 1/4 tsp. cracked black pepper
  1. In a large mixing bowl, combine baby spinach leaves, avocado, strawberries, blueberries, red onion and pecans until fully mixed.
  2. To serve, evenly distribute the salad mixture onto four plates and sprinkle feta cheese and drizzle with Honey, Garlic and Vinegar Dressing.


Honey, Garlic and Vinegar Dressing Instructions:

  1. In a small mixing bowl, combine olive oil, honey, garlic, apple cider vinegar, sugar, lemon juice, salt and pepper.
  2. Set aside until ready to serve.


Serving Suggestion: Add a lean protein, such as grilled chicken breast, for a heartier entrée.

Beverage Pairing: Pair with a crisp white wine, such as a Sauvignon Blanc, dry Riesling or Gruner Veltliner.

*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


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