California Avocado season has ended.

Orange and California Avocado Salad

Total time:

10 min

Prep time:

10 min

Cook time:


Orange and California Avocado Salad



Serves: 4

1 Tbsp. red wine sherry vinegar
1 ripe, Fresh California Avocado, seeded, peeled and sliced
1/4 cup olive oil
1 1/2 Tbsp. red wine sherry vinegar
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. wild field greens
1 orange, sliced
As needed Ground black 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 small bowl, drizzle vinegar over avocado slices; set aside.
  2. In another bowl, whisk together the olive oil, vinegar, salt and pepper to make the vinaigrette.
  3. Toss the field greens with the vinaigrette, leaving 1/4 of it to finish the salad.
  4. Arrange the avocado and orange slices on top of field greens.
  5. Drizzle the leftover vinaigrette over the salad and grind fresh black pepper over top to 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

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA


(1 Ratings)