California Avocado Balela

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Nutritional Highlights (per serving)

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13 g
Total Fat
15 g
Dietary Fiber
14 g
44 g
Total Carbs


Serves: 6
    For the Salad:
cans  chickpeas, (15-oz each.), rinsed and drained
can  black beans, (15.2-oz.), rinsed and drained
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
  ripe, Fresh California Avocado, thinly sliced
    For the Dressing:
  ripe, Fresh California Avocado
2/3  cup  water
1/4  cup  freshly squeezed lemon juice
Tbsp.  apple cider vinegar
tsp.  fine grain sea salt
tsp.  garlic powder
1/4  tsp.  freshly ground black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix together all of the salad ingredients, except for the avocado, in a serving bowl.
  2. 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.
Calories 340
Total Fat 13 g
Trans Fat 0 g
Saturated Fat 15 g
Unsaturated Fat g
Polyunsaturated Fat mg
Dietary Fiber 15 g
Protein 14 g
Total Carbs 44 g
Cholesterol 0 mg
Sodium 440 mg
Potassium mg
Total Sugar 2 g

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

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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