California Avocado Carpaccio Salad

Serves: 4


2 large Fresh California Avocados, cut in half and thinly sliced (16 oz.)
As needed Marinated Tomatoes (recipe follows)
As needed Marinated Red Onions (recipe follows)
As needed Lemon Cilantro Vinaigrette (recipe follows)
4 oz. fresh curly baby lettuce

Marinated Tomatoes (Yield: 2 cups)

8 oz. Roma tomatoes, seeded and diced small
1 Tbsp. Extra virgin olive oil
As needed Salt and pepper to taste

Marinated Red Onion (Yield: 1 cup)

4 oz. red onion, thinly sliced into rings
3 Tbsp. red wine vinegar

Lemon Cilantro Vinaigrette (Yield: 1/2 cup)

3 oz. Canola olive oil blend 75/25
1/2 oz. fresh lemon juice
1/4 oz. cilantro, chopped
As needed Salt and pepper to taste

*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