California Avocado Balela
Total Time: 20 min
Prep Time: |
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
IngredientsFor 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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados