• 3 cups baby spinach leaves
• 3 cups baby arugula leaves
• ½ cup red grape tomatoes, halved
• ½ cup orange grape tomatoes, halved
• ½ yellow bell pepper, chopped and julienned
• ½ cup fresh, raw beets, peeled and thinly sliced
• ¼ cup jicama, peeled and cut into thin strips (matchsticks)
• ½ ripe, Fresh California Avocado, peeled, seeded, and diced *
• ¼ cup sliced almonds
• ½ cup fresh figs, quartered **
• ¼ cup feta cheese, crumbled
• ½ tsp. orange zest
• 2 Tbsp. almond oil
• Drizzle of balsamic glaze or aged balsamic vinegar

Instructions

1. Wash, spin dry and combine spinach and arugula leaves, and place in a large serving bowl.
2. Add red and orange tomatoes, yellow bell pepper, beets, and jicama, and gently toss with greens.
3. Top with avocado, almonds, figs, feta, and orange zest.
4. Evenly drizzle with almond oil and balsamic glaze.
   

Serving Suggestion: For an added protein boost, top with grilled chicken, fish or beef.

Beverage Pairing: Pair with sparkling wine such as a California champagne or a dry Prosecco.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

** 1/2 cup of sliced strawberries or small cubes of fresh watermelon may be used in place of figs.