California Avocado Everything Toast Salad

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Serves: 12
24  cups  salad mix
cups  California Avocado Goddess Dressing (recipe follows)
cups  Everything Croutons (recipe follows)
12  cups  heirloom tomatoes, sliced 1”-thick
  hard-boiled eggs, quartered
cups  carrots, shredded
cups  cucumbers, sliced and cut into half-moons
3 3/4  lb.  Roasted Salmon (recipe follows)
  ripe, Fresh California Avocados, quartered and sliced
12  Tbsp.  asiago cheese, shredded
    California Avocado Goddess Dressing (Yield: 1-1/2 cups)
cup  mayonnaise
1/4  cup  fresh lemon juice
tsp.  lemon zest
Tbsp.  fresh basil, rough chop
tsp.  fresh tarragon, chopped
1/4  tsp.  salt
1/4  tsp.  white pepper
1/2  cup  fresh parsley, rough chop
tsp.  minced garlic, fried
Tbsp.  green onion, chopped
  ripe, Fresh California Avocados
Tbsp.  olive oil
    Everything Croutons (Yield: 3 cups)
cups  croutons, 1" pieces
1/4  cup  butter, melted
Tbsp.  everything spice
    Roasted Salmon (Yield: 12 pieces)
12    5 oz. pieces salmon
Tbsp.  California Avocado oil
1/2  cup  blackening spice
1/2  cup  everything seasoning

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


California Avocado Goddess Dressing

  1. Combine all ingredients, except oil, in blender and blend for 30 seconds.
  2. After 30 seconds remove the lid and scrape the sides. Place lid back on and blend for an additional 30 seconds.
  3. Again, scrape the sides, return the top and blend for 45 seconds, slowly adding the oil.
  4. Place into storage container, label, date and store for use; do not hold longer than 3 days.

Everything Croutons

  1. Toss croutons with melted butter to coat. Toss with seasoning and place in pre-heated 350o F oven for 5 minutes, until toasted.
  2. Set aside until ready to plate.

Roasted Salmon

  1. Coat salmon piece with 1 tsp. oil and season with 2 tsp. blackening spice and 2 tsp. everything seasoning.
  2. Place in a 350o F oven and cook for 12 minutes or until cooked through.
  3. Set aside until ready to plate.

Assemble, per order:

  1. Toss 2 cups salad mix with 2 Tbsp. California Avocado Goddess Dressing, ¼ cup Everything Croutons, ½ cup tomatoes, ½ hard-boiled egg cut into quarters, ¼ cup carrots and ¼ cup cucumbers in a bowl. Once tossed transfer to a service bowl.
  2. Place roasted salmon off center, on top of the salad mixture.
  3. Place fanned avocado at the top and off to the side of the salmon.
  4. Sprinkle 1 Tbsp. asiago cheese at the top of the fanned avocado, on the salmon.

*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.

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Chef Jason Hernandez, Blade & Tine Culinary Consulting

Recipe created by Chef Jason Hernandez, Blade & Tine Culinary Consulting.

In 2019, Jason Hernandez started his own culinary consultancy. At this point in his career, he’s right where he wants to be: creating innovative menus and dishes for a growing roster of foodservice clients.

He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado. Three years later, he was studying for a degree in architectural engineering when the idea of career in foodservice began to gel. He discovered he enjoyed his part-time jobs in restaurants far more than his course studies. So, armed with a vision—to create great food in a pleasing environment—a solid work ethic and drive, Jason began to accumulate the titles and positions that lead to culinary and operational leadership.

At 19, he was promoted to his first Sous Chef position at a local steakhouse. At 21, he was appointed Executive Chef/Banquet Chef at Wynkoop Brewing Company in Denver. From Wynkoop, he served as Executive Kitchen Manager for Old Chicago Restaurants in Denver. In 2006 , he joined BJ’s Restaurants & Brewhouse. Over the next ten years, he rose through the BJ’s ranks, starting as Regional Kitchen/Operations Manager, advancing to Senior Manager of Culinary and Kitchen Operations, and ending as Director of Kitchen Operations and Development.

After BJ’s and prior to launching his own culinary consultancy, he spent one year as Director of Culinary Operations at St Elmo’s Steakhouse and another year with similar responsibilities at Harry & Izzy’s in Indianapolis before returning west to accept the position of VP of Kitchen Operations for LA-based Eureka Restaurant Group, a full-service gourmet burger concept.

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