Itsy Bitsy Foodies

I recently received a box of California Avocados from the California Avocado Commission as part of the Foodbuzz Tastemaker Program.  My family did not have any trouble devouring all six avocados since avocados are one of our favorite foods.  My family noticed that the California avocados have a rich, nutty and almost smoky flavor that complement a variety of dishes. 

With my box of avocados, one recipe that I wanted to perfect was a salad, remade from one of my favorites: an Avocado Salad with a cilantro-lime vinaigrette.  I have been wanting to make a similar salad dressing that comes together quicker, without the fuss of chopping and blending a bunch of ingredients.  I used champagne vinegar instead of apple cider vinegar.  (My sister recently introduced me to champagne vinegar via a Bobby Flay salad recipe and I love how light the vinegar flavor is.)  Shrimp seemed liked the perfect choice for a summer salad but this salad dressing lends itself to a variety of salad fixings.  You can use whatever assortment of veggies, beans and meats that you would like.  In one version I left out the meat entirely and in another one, I added chopped spinach.