California Avocado season has ended.

Citrusy Avocado Salad Recipe

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


I was twelve years old when my grandfather married my step-grandmother. I had always been an adventurous eater and loved salads, which both baffled and delighted her. She still loves to tell the story of the first time I had dinner at her house and she served a giant salad comprised of vine ripened tomatoes, romaine, thinly sliced onion and a perfectly ripe and buttery avocado. It was the first time I’d had avocado in a salad and I almost single handedly devoured the entire bowl myself. She LOVED it. After 35 years of teaching fifth grade, she’d never seen a kid plow through a salad like I did. 

To this day, I am still a lover of salads. I love trying new combinations, but avocado usually sneaks it’s way in somewhere…it’s always California Avocado when the fruit is in season. In summertime, I go with the classic fresh from the garden tomato/avocado combination. In the autumn, I pair beets and with California Avocados before the season ends -- they are so delicious together. 

For this salad, I’ve paired citrus and creamy California Avocado to create a satisfying, yet light, salad...along with some crisp, salty bacon for crunch. It has enough substance to stand up as a winter salad, and is great for those days where you might have overdone it the day before and need a nice, light meal. 

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Citrusy Avocado Salad Recipe

Serves: 2

Ingredients

  • 6 ounces arugula (this is about the equivalent of a bag of prewashed leaves)
  • 1 ripe California avocado, halved, scooped out of the shell and sliced
  • 2 medium oranges, sectioned (look for blood or valencia varieties for vibrant color)
  • ¼ red or purple onion, sliced very thin
  • 3 slices bacon, cooked till very crispy, then crumbled or chopped
  • Vinaigrette (see make-ahead recipe below)


Instructions

  1. Assemble all salad ingredients in a large bowl.
  2. Dress salad with Vinaigrette and toss ingredients until thoroughly mixed.  


Vinaigrette

  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil


Instructions

  1. Place all of ingredients in a blender and mix at a low speed until combined.


 

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