Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette
Total Time: 20 min
Prep Time: |
Vitamin A 134 mcg; Vitamin C 16 mg; Calcium 172 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 97 mcg; Omega 3 Fatty Acid 1.11 g
% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 15%; Iron 15 %; Vitamin D 0%
IngredientsDressing 1/3 cup sugar 1 1/2 Tbsp. poppy seeds 1 1/2 Tbsp. sesame seeds 1/2 tsp. paprika 2 tsp. dried mustard 1 Tbsp. minced sweet onion 1/2 tsp. sea salt 1/4 tsp. freshly ground black pepper 1/2 cup white balsamic vinegar 1/3 cup extra virgin olive oil 1/3 cup Extra virgin olive oil Salad 12 oz. baby spinach, arugula, field greens 1 small bunch cilantro, washed and dried, leaves removed whole from stems 2 ripe, Fresh California Avocado, peeled, seeded and sliced 3/4 cup dried cranberries 3/4 cup Candied Spiced Almonds
- For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
- For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
Serving Suggestion: Serve as a dinner salad or side salad.
Beverage Pairing: Glass of chardonnay.
Auth0r’s note: Serves 6 dinner size salads, 8 side salads.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados