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MEET THE GROWERS
Bob Staller
Morro Creek Ranch
Morro Bay, California
Worked for over 55 years in reclamation agriculture, making unproductive land flourish and thrive all the way from the Middle East to Morro Bay. Bought the 348-acre Morro Creek Ranch in 1978. Sees the tremendous potential of the avocado and loves ideas that allow...
AKIF'S AVOCADO GREEN SALAD
Categories
- Salads & Dressings,
- Mediterranean Diet
This recipe is
- 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
5 min
-
Total Time
15 min
Recipe Provided By the California Avocado Commission from a consumer submission
Akif writes: "I discovered a new, healthy avocado recipe with Mediterranean taste. My secret is to use steamed spinach and scallions together with lemon juice and kiwi." The warm spinach combined with a blend of fresh fruits, vegetables and California Avocado creates an interesting contrast of flavors and textures.
Ingredients
-
5.000
5
to 6 small scallions, finely chopped
-
0.500
½
green or yellow bell pepper, finely chopped
-
2.000
2
sweet kiwi fruit (ripe, but not soft), diced into fine cubes
-
2.000
2
Roma tomatoes, diced into fine cubes
-
1.000
1
ripe, Fresh California Avocado, peeled, seeded and mashed
-
1.000
1
lemon, juiced
-
1.000
1
(10-oz. to 16-oz.) bag fresh baby spinach
-
0.000
Salt, to taste
Instructions
- Heat a small amount of water in a large pan.
- In a large heat-proof bowl, combine the scallions, bell pepper, kiwi, tomatoes and avocado. Mix gently.
- Add the lemon juice and salt, and toss gently to combine. Serve immediately.
- Add the hot spinach to the fruit and vegetable mixture.
- When the water in the pan is boiling, add the spinach. Steam the spinach until the water almost completely evaporates and the spinach is wilted. Drain.
Serving Suggestions:
A variation to try: place a thick slice of beefsteak tomato on each plate. Top with avocado-spinach mixture and sprinkle with toasted sesame seeds. Serve with pita chips.
Beverage Pairings:
Delicious with a glass of Sauvignon Blanc or a Greek Roditis.
*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.
"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 or taste and is not responsible for the performance of any submitted recipe.
Nutrition information per serving
Nutrition Information Per Serving: Calories 140; Total Fat 8 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 0 mg; Sodium 220 mg; Potassium 464 mg; Total Carbohydrates 20 g; Dietary Fiber 9 g; Total Sugars 3 g; Protein 4 g; Vitamin A 3527 IU; Vitamin C 138 mg; Calcium 86 mg; Iron 3 mg; Vitamin D 0 IU; Folate 66 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 70%; Vitamin C 230%; Calcium 8%; Iron 20%
*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.
A salad
great tasty ...but raw is better.
Submitted By DeBI - Jun 20, 2010
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