Avocado Balela - California Avocados

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Total Time: 20 min

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Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 340

Total Fat 13g

Saturated Fat 15g

Trans Fat 0g

Cholesterol 0mg

Sodium 440mg

Total Carbs 44g

Dietary Fiber 15g

Total Sugars 2g

Protein 14g

Vitamin A 38 mcg; Vitamin C 19 mg; Calcium 125 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 79 mcg; Omega 3 Fatty Acid 0.11 g

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 6

Ingredients
Instructions

For the Salad: 2 cans chickpeas, (15-oz each.), rinsed and drained 1 can black beans, (15.2-oz.), rinsed and drained 8 oz. grape tomatoes, cut into quarters 1/4 red onion, small, finely chopped 1/4 cup parsley, finely chopped 1/3 cup mint, finely chopped 1 ripe, Fresh California Avocado, thinly sliced For the Dressing: 1 ripe, Fresh California Avocado 2/3 cup water 1/4 cup freshly squeezed lemon juice 2 Tbsp. apple cider vinegar 1 tsp. fine grain sea salt 1 tsp. garlic powder 1/4 tsp. freshly ground black pepper

Mix together all of the salad ingredients, except for the avocado, in a serving bowl.
Put all the dressing ingredients in a blender and blend until smooth. Pour the dressing over the salad and toss to mix. Arrange the avocado slices on top of the salad, or divide the salad into individual bowls and top with avocado slices.

*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.