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

Serves: 6



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


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

*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