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Loading... Sweet Potato Wedges with California Avocado Chimichurri
Recipe courtesy of Chef Tara Lazar, Cheeky’s, Palm Springs CA
Tropical California Avocado Salad
Total Time: 5 min
Cook Time:
Cook Time:
Serves: 4
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Ingredients
3 cups arugula 1/4 red onion, sliced 1 mango, seeded and cut 2 ripe, Fresh California Avocado, seeded, peeled and sliced 1 jalapeno, slivered 1/2 English cucumber, sliced on a bias 2 Tbsp. fresh orange juice 2 Tbsp. champagne vinegar 1/3 cup olive oil As needed Salt and pepper to tasteInstructions
- In a large bowl combine the arugula, red onion, mango, California avocado, jalapeno and cucumber. Toss gently to combine
- In a small bowl, combine the freshly juiced orange juice and champagne vinegar. Slowly stream in the olive oil while whisking together to form an emulsion. Season with salt and pepper
- Drizzle some of the dressing over the salad and toss. Taste and add more dressing if needed being careful not to add too much
© 2011 What’s Gaby Cooking
*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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
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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