Currant-Avocado Salad with Almond Balsamic Vinaigrette

Ingredients

• Water

  Plain, clean water

  ½ cup or 118g

• Rice wine vinegar

  ⅓ cup or 79g

• Balsamic vinegar

  ¼ cup or 64g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Garlic

  Raw

  4 cloves, minced or 12g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Onion powder

  Spices

  ½ tsp or 1g

• Poppy seed

  Spices

  1 tbsp or 9g

• Spinach

  Raw

  6 cup or 180g

• Mixed Baby Greens

  Kale, Chard, Spinach - Trader Joe's

  24 oz or 680g

• Parsley

  Raw

  1 cup or 60g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Currants, zante

  Dried

  ½ cup or 72g

• Avocados

  Raw, All commercial varieties

  3 fruit or 603g

Directions

1. In a food processor, combine water, rice wine vinegar, balsamic vinegar, whole almonds, raisins, minced garlic, oregano, basil, and onion powder. Pulse until smooth, then stir in the poppy seeds and set aside.
2. Toss the spinach, mixed baby greens, and parsley together in a large bowl.
3. In a dry sauté pan over medium-high heat, lightly toast the sliced almonds for 2-3 minutes. Sprinkle the toasted almonds and currants over the greens.
4. Slice the avocados and arrange them on top of the salad. Pour the dressing over the salad and serve immediately.

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