The classic spinach salad gets elevated with Fresh California Avocados, sweet summer berries and a scrumptious Honey, Garlic and Vinegar Dressing.
California Avocado Salad with Spinach and Summer Berries
|2||bags of baby spinach leaves, (10-oz. each)|
|1||ripe, Fresh California Avocado, peeled, seeded and sliced|
|1||cup||red onion, thinly sliced|
|Honey, Garlic and Vinegar Dressing, (see make-ahead recipe below)|
|Honey, Garlic and Vinegar Dressing Ingredients:|
|1||clove garlic, finely minced|
|1||Tbsp.||apple cider vinegar|
|1/4||tsp.||cracked black pepper|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a large mixing bowl, combine baby spinach leaves, avocado, strawberries, blueberries, red onion and pecans until fully mixed.
- 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:
- In a small mixing bowl, combine olive oil, honey, garlic, apple cider vinegar, sugar, lemon juice, salt and pepper.
- 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.