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MEET THE GROWERS
Mike Sanders and Chris Ambuul
Ranch Santo Thomas
Valley Center, California
Mike entered the avocado business in the 70s. He says growing avocados has kept him young, and he has fond memories of raising his children on the farm. A few years ago, Mike persuaded his son–in–law, Chris, to leave the corporate world and join...
CALIFORNIA SUMMER HARVEST SALAD
Categories
- Salads,
- Fruits & Veggies-More Matters®,
- Mediterranean Diet
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By
Some of the best of California summer fruit – avocados and nectarines or peaches, top baby lettuces for a delicious taste of the Golden State.
Ingredients
- 2.000 2 Tbsp.olive oil
- 1.000 1 lemon, juiced
- 1.000 1 tsp.honey
- 0.250 ¼ tsp.salt
- 1.000 1 dash nutmeg
- 1.000 1 (5-oz.) bag baby lettuces
- 1.000 1 fresh nectarine or peach, peeled, seeded and sliced
- 1.000 1 ripe, Fresh California Avocado, peeled, seeded and sliced
- 1.000 1 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.
Nutrition information per serving
Calories 190; Total Fat 16 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 10 g); Cholesterol 5 mg; Sodium 240 mg; Potassium 355 mg; Total Carbohydrates 12 g; Dietary Fiber 4 g; Total Sugars 6 g; Protein 3 g; Vitamin A 410 IU; Vitamin C 14 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 6%; 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.
People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.
This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤ 35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤ 600 mg of sodium; and offer ≥ 0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).
"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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