Peach and Fresh California Avocado Salad

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Serves: 10
  As needed  Vinaigrette (recipe follows)
lb.  spring mix lettuce
  Fresh California Avocados*, sliced
  peaches, sliced
oz.  Goat cheese, crumbled
oz.  almond slivers, toasted
    Vinaigrette (Yield: 1 1/4 cup)
oz.  Extra virgin olive oil
oz.  red wine vinegar
oz.  honey
  As needed  fresh herbs (parsley, dill, or rosemary), finely chopped, to taste
  As needed  Salt and 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. Whisk the honey and red wine vinegar together. Slowly whisk in the olive oil to emulsify. Add the chopped herbs and salt and pepper to taste.

To Assemble:

  1. Toss the spring mix with enough vinaigrette to thinly coat the leaves.
  2. Place about 1 ½ ounces of greens on each chilled plate. Top greens with equal amounts of crumbled goat cheese, peach slices, avocado slices and toasted almonds. 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.

Cariss Trindade

Cariss Trindade, The Culinary Institute of America (Hyde Park, NY), for the PMA Foodservice (2010) student recipe competition

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