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MEET THE GROWERS
Alex MacLachlan
Bonsall, California
Owner of a 16-acre grove and a soon-to-be restaurateur. Excited to offer patrons the opportunity to try California Avocado varieties that aren’t typically found in stores. Also plans on debuting stuffed “avocados on the half shell” as his signature dish. Believes it’s important to teach...
PIQUANT AVOCADO, GRAPEFRUIT AND SPINACH SALAD
Categories
- Salads & Dressings,
- Entrees
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Simple Salad Recipe Contest Third Place Winner
Ingredients
-
1.000
1
6 ounce package Ready Pac Baby Spinach
-
2.000
2
California avocados, peeled, pitted, sliced
-
2.000
2
grapefruit, sectioned
-
6.000
6
oz.
fresh raspberries
-
0.000
Dashes of ground pico de gallo (or pure chile powder)
-
0.000
Dressing:
-
0.250
¼
cup
raspberry vinegar
-
0.333
⅓
cup
avocado or olive oil
-
0.000
salt to taste
Instructions
- Line a large platter or individual plates with the Baby Spinach leaves.
- Top with the avocado slices and with ground pico de gallo.
- Drizzle with the combined dressing ingredients.
- Serve Cool.
- For a special treat, add 1/2 pound grilled or pan-seared sea scallops. Do not overcook! The centers should be translucent!
*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
"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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