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BORDEAUX BERRIED AVOCADO SALAD
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  • Cook Time

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Recipe Provided By

Simple Salad Contest Grand Prize Winner

Ingredients

  • 1.000 1
    5-ounce package Bordeaux Salad mix
  • 2.000 2
    ripe California avocados, peeled, pitted, cubed
  • 1.000 1 pt.
    fresh California strawberries, hulled, halved lengthways
  • 0.333 ⅓ cup
    avocado, grape seed or canola oil
  • 0.333 ⅓ cup
    red wine vinegar
  • 0.000
    Coarse salt and freshly ground black pepper to taste
  • 1.000 1
    4-5 ounce log herbed soft chevre, sliced into discs
  • 0.250 ¼ cup
    toasted California almonds, coarsely chopped

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Instructions

  1. Gently toss together the Bordeaux Salad mix, cubed avocados and strawberries with the oil, vinegar, salt and pepper in a glass salad bowl. Stud with the chevre and sprinkle with the almonds.
  2. Serve Cool.

*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.

Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe.

Nutrition information per serving

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