CALIFORNIA SUMMER HARVEST SALAD
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 4 |
Ingredients
- 2.0002 Tbsp. olive oil
- 1.0001 lemon, juiced
- 1.0001 tsp. honey
- 0.250¼ tsp. salt
- 1.0001 dash nutmeg
- 1.0001 (5-oz.) bag baby lettuces
- 1.0001 fresh nectarine or peach, peeled, seeded and sliced
- 1.0001 ripe, Fresh California Avocado, peeled, seeded and sliced
- 1.0001 oz. soft-ripened California cheese, such as chevre or feta, crumbled
Instructions
- In a large bowl, combine olive oil, lemon juice, honey, salt and nutmeg.
- Add baby lettuces; toss to combine with dressing.
- Arrange nectarines or peaches and avocado slices on top of salad.
- Scatter cheese crumbles on top and serve immediately.
Serving Suggestions:
Top with toasted sliced almonds if desired.
Beverage Pairings:
Serve with ice tea for a cool summer treat.
*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.