Peach and Fresh California Avocado Salad

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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


  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.

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


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