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MEET THE GROWERS
The Lyall Family
Rancho Monte Vista
Pauma Valley, California
Four generations of farmers within the family. Started with citrus in the 1930s and began growing avocados five years ago. Recently installed on-site solar panels that allow them to save green and be green at the same time. Taking excellent care of the land...
MEDITERRANEAN AVOCADO SALAD WITH MINT VINAIGRETTE
Categories
- Salads & Dressings,
- Mediterranean Diet
This recipe is
- Low Sodium
- Low Fat
- Vegan
-
Low in Sodium
Less than 140 mg of sodium per serving.
-
Low Fat
5% DV or less (10g of a 2,000 calorie diet).
-
Low Calorie
Less than 40 calories per serving.
-
Kid-Friendly
Kids can prepare.
-
Vegan
Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.
-
Preparation
10 min
-
Cook Time
0 min
-
Total Time
10 min
Recipe Provided By the California Avocado Commission
Mint and cucumber combine to create this cool salad, just right for warm weather.
Ingredients
-
0.000
Salad
-
1.000
1
medium head romaine lettuce, cut crosswise into 3/4-inch slices
-
1.000
1
ripe, Fresh California Avocado, peeled, seeded and sliced crosswise
-
1.000
1
medium cucumber, peeled and cut into 1/2-inch cubes
-
1.000
1
small red onion, diced into 1/2-inch pieces
-
12.000
12
cherry tomatoes, cut in half
-
0.000
Mint Vinaigrette (recipe follows)
-
0.000
Mint Vinaigrette
-
3.000
3
Tbsp.
olive oil
-
2.000
2
Tbsp.
white wine vinegar
-
1.000
1
Tbsp.
lemon juice
-
1.000
1
Tbsp.
chopped parsley
-
1.000
1
tsp.
sugar
-
0.500
½
tsp.
dried crushed mint leaves (or triple that amount chopped fresh mint)
-
0.125
⅛
tsp.
Salt
Instructions
Salad
- In a large salad bowl, combine romaine, avocado, cucumber, onion and tomatoes; chill briefly.
- To serve, toss with Mint Vinaigrette.
Mint Vinaigrette
- Combine all dressing ingredients in a jar with a tight fitting lid, shake well and serve. If prepared in advance shake again before adding to salad.
Serving Suggestions:
You can easily make a variation of the dressing, Basil Vinaigrette, by using equal amounts of basil in place of the mint.
Beverage Pairings:
Try with a glass of Sauvignon Blanc.
*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 140; Total Fat 10 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 7 g); Cholesterol 0 mg; Sodium 5 mg; Potassium 327 mg; Total Carbohydrates 11 g; Dietary Fiber 5 g; Total Sugars 5 g; Protein 3 g; Vitamin A 1056 IU; Vitamin C 18 mg; Calcium 37 mg; Iron 1 mg; Vitamin D 0 IU; Folate 63 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 4%; Iron 4%
*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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