California Avocado season has ended.

Peach and Fresh California Avocado Salad

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Peach and Fresh California Avocado Salad



Serves: 10

As needed Vinaigrette (recipe follows)
1 lb. spring mix lettuce
2 Fresh California Avocados*, sliced
2 peaches, sliced
8 oz. Goat cheese, crumbled
4 oz. almond slivers, toasted
As needed Vinaigrette (Yield: 1 1/4 cup)
6 oz. Extra virgin olive oil
2 oz. red wine vinegar
2 oz. honey
As needed fresh herbs (parsley, dill, or rosemary), finely chopped, to taste
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. Whisk the honey and red wine vinegar together. Slowly whisk in the olive oil to emulsify. Add the chopped herbs and salt and pepper to taste.

To Assemble:

  1. Toss the spring mix with enough vinaigrette to thinly coat the leaves.
  2. Place about 1 ½ ounces of greens on each chilled plate. Top greens with equal amounts of crumbled goat cheese, peach slices, avocado slices and toasted almonds. Serve.

*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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Cariss Trindade, The Culinary Institute of America (Hyde Park, NY), for the PMA Foodservice (2010) student recipe competition


(11 Ratings)