Summer Fruit Salad with California Avocado Dressing
Sweet and creamy, delight your guests with the freshest tastes summer has to offer with our Summer Fruit Salad featuring Fresh California Avocados.
For more great California Avocado recipes, visit CaliforniaAvocado.com.
Ingredients
For the salad:
- 1 head butter lettuce, torn into bite-size pieces
- 4 pineapple slices, cubed
- 1 mango, cut into two halves, peeled and cubed
- 1 papaya, halved, seeded, peeled and cubed
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup strawberries, halved
- 1/2 cup raspberries
- 2 tablespoons fresh lemon juice
- 1 ripe, Fresh California Avocado, seeded, peeled and sliced into half rounds
For the dressing:
- 3/4cup fat-free chicken broth
- 1/4 cup oil (for a no-oil recipe, increase chicken broth to 1 cup)
- 2 tablespoons white balsamic vinegar
- 2 tablespoons fresh lemon juice
- 15 Italian parsley leaves
- 1 large shallot, cut into 4 pieces
- 2 teaspoons honey
- 1 teaspoon Dijon-style mustard
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 ripe, Fresh California Avocado, seeded, peeled and chopped
Preparation
For the salad:
In a large salad bowl, combine the lettuce, pineapple, mango, papaya and berries.
Gently toss the avocado with lemon juice. Add to the salad.
Gently toss the salad. Serve with a pitcher of California Avocado Salad Dressing.
For the dressing:
In blender, combine all the ingredients except the avocado and blend until smooth.
Add the avocado and blend until the mixture is creamy. Refrigerate until ready to use.
*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.
Recipe provided by California Avocado Commission. Copyright © 2012
For more great California Avocado recipes, visit CaliforniaAvocado.com.
