Nutritional Info

Nutrition Facts

Serving Size 1 (839g)

Calories 917
Calories from Fat 102 (11%)
Amount Per Serving %DIV
Total Fat 11.4g 18%
Saturated Fat 6.6g 33%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 29.8mg 10%
Sodium 231.4mg 10%
Potassium 3084.8mg 66%
Total Carbohydrate 202.3g 67%
Dietary Fiber 0.3g 1%
Sugars 27.2g
Protein 18.8g 38%

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Recipe Description
Growing up in New York City, I really appreciate California's rich agricultural bounty that's available virtually year round. This salad celebrates some ofthe Californian foods I love most, luscious avocados, chewy dried apricots, crunchy almonds, creamy goat cheese and of course, beautiful baby greens!
Prep time
15 min
Cook time
0 min
Ready In
15 min


Serves Tool

Serves To:USMetric
5 Cup(c)  mixed baby greens, carefully rinsed and dried, if needed
1/4 Cup(c)  fresh whole tarragon leaves
1/4 Cup(c)  hazelnut tarragon vinaigrette or lemon vinaigrette
1/4 Cup(c)  almonds, toasted and sliced
1/2 Cup(c)  mild semi soft goat cheese or feta cheese, crumbled
1/2   ripe avocado
8   dried apricots, each cut into 3 or 4 strips


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. Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens. 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.

Additional notes

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California Salad
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