Tropical California Avocado Salad

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Serves: 4
cups  arugula
1/4    red onion, sliced
  mango, seeded and cut
  ripe, Fresh California Avocado, seeded, peeled and sliced
  jalapeno, slivered
1/2    English cucumber, sliced on a bias
Tbsp.  fresh orange juice
Tbsp.  champagne vinegar
1/3  cup  olive oil
  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. In a large bowl combine the arugula, red onion, mango, California avocado, jalapeno and cucumber. Toss gently to combine
  2. 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
  3. Drizzle some of the dressing over the salad and toss. Taste and add more dressing if needed being careful not to add too much

*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.

© 2011 What’s Gaby Cooking

What's Gaby Cooking

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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