Cranberry Avocado Salad

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Avocados, medium
  • 12 oz Baby mixed greens
  • 3/4 cup Cranberries, dried
  • 1 tbsp Sweet onion

• Condiments

  • 1/4 cup Honey, raw
  • 2 tsp Mustard, dried
  • 1/4 cup White balsamic vinegar

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 tbsp Poppy seeds

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Almonds, roasted

Found on paleoleap.com

Ingredients

• 12 oz. baby mixed greens, spinach, and/or arugula
• 2 medium avocados, sliced
• ¾ cup dried cranberries
• ¾ cup roasted almonds
• 2/3 cup extra virgin olive oil
• 1 tbsp. poppy seeds
• ½ tsp. paprika
• 2 tsp. dried mustard
• 1 tablespoon minced sweet onion
• 1/4 cup white balsamic vinegar
• ¼ cup raw honey (optional)
• Sea salt and freshly ground black pepper

Directions

• In a bowl, combine all the ingredients for the dressing, season to taste, and stir well. Place the greens in a large bowl. Add the avocado and dried cranberries. Pour ¼ cup of the dressing over the salad and toss gently. Scatter the almonds over the salad. Serve with some extra dressing.