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MEET THE GROWERS
Duncan & Robert Abbott
Abbott Ranch
Carpinteria, California
When Duncan Abbott’s hands get dirty, the earth gets a little cleaner. Because while he’s hand-pruning, hand-picking and hand-packaging avocados, his trees are absorbing carbon dioxide and replenishing oxygen in the air. And since Duncan’s avocados are grown close to market, they go from grove...
CALIFORNIA AVOCADO CATALAN
Categories
- Salads & Dressings,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic.
Ingredients
-
1.000
1
cup
mild olive oil
-
0.250
¼
cup
sherry vinegar
-
0.250
¼
cup
fresh orange juice (or to taste)
-
0.750
¾
cup
sliced almonds, toasted and coarsely chopped
-
2.000
2
Tbsp.
capers, drained, rinsed, and chopped medium fine
-
2.000
2
Tbsp.
grated orange zest
-
1.000
1
Tbsp.
pureed or finely chopped anchovies
-
0.000
Salt and freshly ground pepper to taste
-
2.000
2
ripe, Fresh California Avocados, peeled, seeded and halved
-
1.000
1
small head lettuce or 2 small bunches watercress, cleaned and large stems trimmed
Instructions
- Whisk all the ingredients together except the avocados and lettuce.
- Divide the lettuce among salad plates.
- Cut the avocado halves into slices or chunks. Place on the lettuce.
- Whisk the vinaigrette again over the salad.
Serving Suggestions:
Serve alongside a plate of cold Spanish meats, cheeses and olives.
Beverage Pairings:
Try with a glass of white Rioja wine from Spain.
You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal. Just toast them in a 350 degree F oven until golden, about 7 minutes.
*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.
Nutrition information per serving
Nutrition Information Per Serving: Calories 820; Total Fat 80 g (Sat 11 g, Trans 0 g, Poly 9 g, Mono 58 g); Cholesterol 10 mg; Sodium 870 mg; Potassium 798 mg; Total Carbohydrates 18 g; Dietary Fiber 9 g; Total Sugars 4 g; Protein 11 g; Vitamin A 587 IU; Vitamin C 22 mg; Calcium 112 mg; Iron 3 mg; Vitamin D 0 IU; Folate 112 mcg; Omega 3 Fatty Acid 0.8 g
% Daily Value*: Vitamin A 10%; Vitamin C 35%; Calcium 10%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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