Recipes: Salads

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

California Salad with Avocado, Apricots, Almonds, and Goat Cheese


  • 4 oz. (5 to 6 cups) Earthbound Farm organic mixed baby greens, carefully rinsed and dried, if needed
  • 1/4 cup fresh whole tarragon leaves
  • About 1/4 cup Hazelnut Tarragon Vinaigrette or Lemon Vinaigrette
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup (2 oz.) crumbled mild semisoft goat cheese or feta cheese
  • 1/2 ripe avocado, preferably Hass
  • 8 dried apricots, each cut into 3 or 4 strips


  1. Just before you plan to serve the salad, place the greens and tarragon in a large salad bowl and toss to combine. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste to see
    if more vinaigrette is needed.
  2. Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens.
  3. Peel the avocado and discard the pit. Cut the avocado lengthwise into thin slices. Arrange the avocado slices around the edge of the platter or plates. Sprinkle the apricots over the salad. Serve immediately.

Servings: 4 as a side salad.

Recipe courtesy of Food to Live By: The Earthbound Farm Organic Cookbook, ©2006 Myra Goodman.

One Comment for “California Salad with Avocado, Apricots, Almonds, and Goat Cheese”

  • Harriette JaffeNo Gravatar

    This salad is great, and so easy to make. I am noticing a lot of great recipes with nuts and goat cheese, and avocado. I like avocado. Thanks, mambo sprouts

Leave your comments