Avocado, Spinach and Arugula Salad

Yield: 24 Servings (6 oz. each)

Yield: 24 Servings (6 oz. each)

A fresh and flavorful salad option; serve as a side or add some protein and serve it as an entrée.

Dressing:

Ingredient	Weight	Measure
Olive oil	7 fl. oz.
Lemon juice	4 fl. oz.
Honey	1 fl. oz.
Salt		1/2 tsp.

Salad:

Ingredient	Weight	Measure
Simplot Harvest Fresh® Avocados: Diced Avocado, Frozen	36 oz.
Baby spinach	12 oz.
Arugula	12 oz.
Granny Smith apple, thinly sliced	24 oz.
Blueberries	24 oz.
Pomegranate arils	12 oz.
Red quinoa, cooked	12 oz.
Sunflower seeds	6 oz.
Celery leaves		as garnish

Preparation Instructions:

Step 1

Whisk all ingredients together. Set aside for service.

Step 2

Thaw avocado according to package instructions. For each salad, in a mixing bowl combine 1/2 oz. spinach, 1/2 oz. arugula, 1 1/2 oz. avocado dices, 1 oz. apple slices, 1 oz. blueberries, 1/2 oz. pomegranate arils, 1/2 oz. cooked quinoa, and 1/4 oz. sunflower seeds. Add 1/2 fl. oz. prepared dressing. Gently mix and place into a shallow serving bowl. Garnish with celery leaves. Serve.