California Avocado Salad with Orange Vinaigrette
A light and healthy salad that's perfect for summer!
Servings 6 servings
Ingredients
For Orange Vinaigrette:
- ⅓ cup good quality extra virgin olive oil
- 3 tablespoons fresh squeezed orange juice (I recommend using juice oranges)
- 1 tablespoon white balsamic or Champagne vinegar
- 2 teaspoons honey
- sea salt and freshly ground black pepper to taste
For Salad:
- 5 ounces fresh baby greens or butter leaf lettuce
- ¼ cup sliced almonds
- ½ cup mild crumbled goat cheese (or feta, if preferred)
- 2 large ripe avocados, sliced
- 6-8 dried apricots, sliced
- 15 mint leaves, chopped
Instructions
For Dressing:
- Place all dressing ingredients except salt and pepper in a small bowl or jar and whisk until well emulsified. Taste, and add sea salt and pepper to taste. Set aside
For Salad
- Place greens on platter or in a bowl, sprinkle with all other ingredients. Whisk salad dressing again and drizzle desired amount over salad. Toss. Sprinkle with sea salt, pepper and mint. Toss and serve