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. Combine water, vinegars, almonds, raisins, garlic, oregano, basil, and onion powder in a food processor and pulse until smooth. Stir in the poppy seeds and set aside.
2. Toss together leafy greens.
3. Lightly toast sliced almonds in a dry sauté pan over medium-high heat, 2-3 minutes. Sprinkle almonds over lettuces along with currants. Slice avocado and arrange atop greens.
4. Pour dressing over salad. and enjoy!

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