Peach and Fresh California Avocado Salad
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Ingredients
Serves: 10| As needed | Vinaigrette (recipe follows) | |
| 1 | lb. | spring mix lettuce |
| 2 | Fresh California Avocados*, sliced | |
| 2 | peaches, sliced | |
| 8 | oz. | Goat cheese, crumbled |
| 4 | oz. | almond slivers, toasted |
| Vinaigrette (Yield: 1 1/4 cup) | ||
| 6 | oz. | Extra virgin olive oil |
| 2 | oz. | red wine vinegar |
| 2 | 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
Instructions
Vinaigrette:
- 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:
- Toss the spring mix with enough vinaigrette to thinly coat the leaves.
- 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.
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