Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

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Serves: 6
1/3  cup  sugar
1 1/2  Tbsp.  poppy seeds
1 1/2  Tbsp.  sesame seeds
1/2  tsp.  Paprika
tsp.  dried mustard
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  vegetable oil
1/3  cup  Extra virgin olive oil
12  oz.  baby spinach, arugula, field greens
  small bunch cilantro, washed and dried, leaves removed whole from stems
  ripe, Fresh California Avocado, peeled, seeded and sliced
3/4  cup  dried cranberries
3/4  cup  Candied Spiced Almonds

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
  2. 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.

Auther’s note: Serves 6 dinner size salads, 8 side salads.

© 2012 The Café Sucré Farine

Chris Scheuer

Chris Scheuer, Café Sucre Farine

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