Frisée, California Avocado & Navel Orange Salad

Serves: 4


2 heads of frisée, trimmed and washed
1 large navel orange, cut into segments
1/2 small jicama, peeled and diced
2 Fresh California Avocados**
4 oz. Candied Smoked Pistachios (recipe follows)
Creamy Meyer Lemon Vinaigrette (recipe follows)

Candied Smoked Pistachios (Yield: 5 oz./1cup)

5 oz. raw pistachios
1 Tbsp. light corn syrup
1 1/2 Tbsp. demerera or turbinado sugar
1 1/2 tsp. smoked sea salt

Creamy Meyer Lemon Vinaigrette (Yield: 1 1/4 cup)

2 Tbsp. champagne vinegar
1 Tbsp. Meyer lemon juice
2 1/4 tsp. sugar
1 Tbsp. shallot, finely chopped
2 1/4 tsp. Dijon mustard
1 egg yolk
8 oz. olive oil/vegetable oil blend
2 Tbsp. Meyer lemon zest
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