This gluten-free, keto and vegan friendly recipe features tasty and fresh vegetables with California Avocados in a mouthwatering marinade.
California-Style Marinated Avocado Salad
Total Time: 35 min
Prep Time: |
Vitamin A 335 mcg; Vitamin C 84 mg; Calcium 112 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 185 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 35%; Vitamin C 90%; Calcium 8%; Iron 15 %; Vitamin D 0%
Ingredients1/3 cup coconut aminos 1/3 cup olive oil 3 Tbsp. lime juice 1/2 tsp. pepper 1 clove garlic, finely minced 3 ripe, Fresh California Avocados, seeded, peeled and sliced into thin wedges 1/2 cup thinly sliced red onion 1 cucumber, sliced into matchsticks 2 carrots, shaved into ribbons 2 radishes, sliced 1/2 medium purple cabbage, shredded 1 scallion, sliced 1 tsp. black sesame seeds 1/8 tsp. sesame oil, to taste
- To create the marinade, in a small bowl, whisk together the coconut aminos, olive oil, lime juice, pepper and garlic.
- In a shallow dish, add avocado wedges and onion, and pour the marinade over top.
- Allow the avocados to marinate within the mixture for at least 30 minutes before serving. If making ahead, cover and refrigerate for up to 12 hours before serving.
- Drain and add the remaining ingredients for garnish and serving.
Serving Suggestion: Make it a bowl-style meal by serving over rice or cauliflower rice.
Beverage Pairing: Pair with a tall glass of water.
*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