Orange and California Avocado Salad

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Serves: 4
Tbsp.  red wine sherry vinegar
  ripe, Fresh California Avocado, seeded, peeled and sliced
1/4  cup  olive oil
1 1/2  Tbsp.  red wine sherry vinegar
1/2  tsp.  salt
1/4  tsp.  black pepper
oz.  wild field greens
  orange, sliced
  As needed  Ground black pepper to taste

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


  1. In a small bowl, drizzle vinegar over avocado slices; set aside.
  2. In another bowl, whisk together the olive oil, vinegar, salt and pepper to make the vinaigrette.
  3. Toss the field greens with the vinaigrette, leaving 1/4 of it to finish the salad.
  4. Arrange the avocado and orange slices on top of field greens.
  5. Drizzle the leftover vinaigrette over the salad and grind fresh black pepper over top to serve.

*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.

Adrian Halmagean

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA

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