California Avocado Recipe Cards

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AVOCADO AND BLUEBERRY FRUIT SALAD

Recipe Provided By the California Avocado Commission

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 6

Ingredients

  • 1.0001 ripe, Fresh California Avocado, peeled, seeded, cut in slices
  • 2.0002 cup fresh blueberries, rinsed, picked over, well-drained
  • 2.0002 medium sized apples peeled, cored, seeded, diced
  • 2.0002 cup diced fresh mango chunks
  • 1.0001 (5-oz) package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces
  • 2.0002 Tbsp. chopped chives or green onion
  • 2.0002 Tbsp. walnuts, toasted*, chopped coarsely
  • 0.000

    Avocado and Blueberry Fruit Salad Dressing

  • 2.0002 Tbsp. honey
  • 0.250¼ cup plain nonfat yogurt
  • 0.250¼ tsp. ground cinnamon
  • 0.250¼ cup fresh orange or grapefruit juice
  • 0.125⅛ tsp. salt
  • 0.125⅛ tsp. ground white pepper

Instructions

Salad

  1. Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with about 2/3 of the tangy dressing; set aside.
  2. Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.
  3. *To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.

Dressing Instructions

  1. In a medium bowl, mix honey, yogurt and cinnamon together until smooth and creamy. Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.

*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.

© 2012 California Avocado Commission