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California Salad with Lemon Vinaigrette


For the Lemon Vinaigrette

  • 1/3 cup plus 2 Tbsp. fresh lemon juice (preferably Meyer)
  • 2/3 cup California Olive Ranch extra virgin olive oil
  • 1 Tbsp. Dijon mustard
  • 3 large cloves garlic, peeled and crushed
  • ¾ tsp. coarse kosher salt

For the Salad

  • 5-6 cups (about 4 ounces) mixed baby greens
  • ¼ cup whole tarragon leaves
  • ¼ cup Lemon Vinaigrette (See above)
  • ¼ cup sliced almonds, toasted
  • ½ cup (2 ounces) crumbled mild semisoft goat cheese or feta cheese
  • ½ ripe avocado, preferably Hass
  • 8 dried apricots, each cut into 3-4 strips


For the Vinaigrette
  1. Place all the vinaigrette ingredients in a glass jar and seal lid tightly. Shake vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.
For the Salad
  1. 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 Tbsp. of vinaigrette. Toss to lightly coat the leaves, then taste to see if more dressing 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 slices around the edge of the platter or plates.
  4. Sprinkle the apricots over the salad. Serve immediately.

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