This salad celebrates some of California's most popular foods: luscious avocados, chewy dried apricots, crunchy almonds, creamy goat cheese, and of course, beautiful baby greens! Dressed with our fresh homemade Lemon Vinaigrette, it's one of the most delightful flavor combinations our beautiful state could offer.
When you buy dried organic apricots, you may be surprised to see that they're brown instead of bright orange. Organic apricots aren't treated with sulfur preservatives, so even though they're not so pretty, they taste great.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Just before you plan to serve the salad, place the greens and the 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 dressing is needed.
Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens.
Cut the avocado in half and discard the pit. Cut the avocado flesh lengthwise into thin slices and gently scoop the slices out of the skin with a large spoon. Arrange the slices around the edge of the platter or plates. Sprinkle the apricots over the salad. Serve immediately.
Calories per serving: 250, Fat 20 grams, Cholesterol 15 mg, Sodium 400 mg, Carbohydrates 16 grams, Fiber 4 grams, Sugars 9 grams, Protein 6 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 45%, Vitamin C 25%, Calcium 15%, Iron 15%.