Total Time: 10 min
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
Vitamin A 410 IU; Vitamin C 14 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 6%; Iron 4%
People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.
This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤ 35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤ 600 mg of sodium; and offer ≥ 0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).
Some of the best of California summer fruit – avocados and nectarines or peaches, top baby lettuces for a delicious taste of the Golden State.
Serves: 4
Serving Suggestions:
Top with toasted sliced almonds if desired.
Beverage Pairings:
Serve with ice tea for a cool summer treat.
*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.
We have hundreds of California Avocado vegan recipes. Learn more about plant-powered eating.
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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