TROPICAL CALIFORNIA AVOCADO SALAD
Author: What’s Gaby Cooking for the California Avocado Commission.
Recipe Provided By the California Avocado Commission
Ingredients
-
3.000
3
cups
arugula
-
0.250
¼
red onion, sliced
-
1.000
1
mango, seeded and cut
-
2.000
2
ripe, Fresh California avocados, seeded, peeled and sliced
-
1.000
1
jalapeno, slivered
-
0.500
½
English cucumber, sliced on a bias
-
2.000
2
Tbsp.
fresh orange juice
-
2.000
2
Tbsp.
champagne vinegar
-
0.333
⅓
cup
olive oil
-
0.000
salt and pepper to taste
Instructions
- 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
*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
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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