California Avocado and Mango Salad

Serves: 4


As needed White Balsamic Vinaigrette (recipe follows)
As needed Mango Vinaigrette (recipe follows)
8 1/2 oz. mango, small dice (2 mangoes)
6 oz. barrel aged sheep and goat's milk feta cheese
4 oz. spring mixed greens
2 each large Fresh California Avocados*, peeled, seeded and halved

As Needed: Johnny Jump Up flowers

As needed As Needed: arugula flowers
As needed As Needed: borage flowers

White Balsamic Vinaigrette (Yield: 1 1/2 cups)

1/4 oz. shallot, minced
3 oz. white balsamic vinegar
8 oz. Extra virgin olive oil
As needed Salt to taste

Mango Vinaigrette (Yield: 1 cup)

4 1/4 oz. mango, small dice
1 Tbsp. olive oil
1 Tbsp. sugar
As needed Salt to taste
6 oz. White Balsamic Vinaigrette

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit