Avocado Fruit Stand Salad (© Image courtesy of California Avocado Commission)

The summer sun has us yearning for dishes that are cool, light and healthy, a desire easily fulfilled thanks to our friends at the California Avocado Commission. Naturally, they recommend delicious California avocados to brighten the season and they’ve provided a recipe calling for some favorite fruits, including kiwi and pink grapefruit, to make “a beautiful salad that is sweet and tart, creamy and crispy.” Besides delivering a terrific range of fresh flavors, this is one of the healthiest recipes we’ve ever come across.

Ingredients

Dressing
• ¼ Cup olive oil
• 2 Tablespoon raspberry vinegar
• 2 Tablespoon chopped walnuts, toasted
• 1 Teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 Tablespoon chopped fresh basil leaves
• ½ Teaspoon dry mustard
• ¼ Teaspoon salt
• ¼ Teaspoon ground black pepper
Salad
• 1 Package baby lettuce or spinach salad
• 3 Kiwi, peeled, cut in half lengthwise and sliced in half rounds
• 2 Red or pink grapefruit, peeled and segmented
• 2 Cups sliced strawberries
• 1 Ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed

Preparation

1. In a small bowl, whisk together ingredients, set aside. In large salad bowl, combine all ingredients for salad except avocado slices.

2. Whisk dressing and pour over salad just before serving. Toss salad to coat with dressing.

3. Arrange avocado slices on top and serve.

Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright Courtesy of California Avocado Commission

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To buy premium American Black Walnuts, the “Ultimate Nut,” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

To learn more about avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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