California Avocado Everything Toast Salad

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Serves: 12

24 cups salad mix 3 cups California Avocado Goddess Dressing (recipe follows) 3 cups Everything Croutons (recipe follows) 12 cups heirloom tomatoes, sliced 1”-thick 6 hard-boiled eggs, quartered 3 cups carrots, shredded 3 cups cucumbers, sliced and cut into half-moons 3 3/4 lb. Roasted Salmon (recipe follows) 3 ripe, Fresh California Avocados, quartered and sliced 12 Tbsp. asiago cheese, shredded California Avocado Goddess Dressing (Yield: 1-1/2 cups) 1 cup mayonnaise 1/4 cup fresh lemon juice 2 tsp. lemon zest 1 Tbsp. fresh basil, rough chop 2 tsp. fresh tarragon, chopped 1/4 tsp. salt 1/4 tsp. white pepper 1/2 cup fresh parsley, rough chop 2 tsp. minced garlic, fried 1 Tbsp. green onion, chopped 2 ripe, Fresh California Avocados 2 Tbsp. olive oil Everything Croutons (Yield: 3 cups) 3 cups croutons, 1" pieces 1/4 cup butter, melted 2 Tbsp. everything spice Roasted Salmon (Yield: 12 pieces) 12 5 oz. pieces salmon 3 Tbsp. California Avocado oil 1/2 cup blackening spice 1/2 cup everything seasoning

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.

Did You Know?

There are many more breakfast recipes featuring California Avocados on this site. You also can find avocado tips, tricks and usage ideas.

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

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