Avocado Salad


  • 1 box or bag of arugula
  • 4-6 avocados
  • 4-6 oz. queso fresco
  • 1 cup sweety drop peppers
  • lemon juice
  • Tajin
  • salt and pepper


On a large platter spread the arugula into an even layer and sprinkle with salt and pepper. Slice the avocados in half, remove the seed, and peel the skin off. Slice into even sections and, using the back of your knife, press gently to fan out. Use a spatula to transfer each fanned out half onto the arugula. Squeeze lemon juice over the avocados to prevent browning.

Top the salad with queso fresco, sweety drop peppers, and sprinkle everything with Tajin.

** Serves 8-10

Wine Pairing Suggestion

Balverne Sauvignon Blanc

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