Loading...Some of the best of California summer fruit – avocados and nectarines or peaches, top baby lettuces for a delicious taste of the Golden State.
California Summer Harvest Salad
Total Time:
10min
Cook Time:
10min
Nutritional Highlights (per serving)
190
Calories
16
g
Total Fat
4
g
Dietary Fiber
3
g
Protein
12
g
Total Carbs
Ingredients
Serves: 4| 2 | Tbsp. | olive oil |
| 1 | lemon, juiced | |
| 1 | tsp. | honey |
| 1/4 | tsp. | salt |
| 1 | dash nutmeg | |
| 1 | (5-oz.) bag baby lettuces | |
| 1 | fresh nectarine or peach, peeled, seeded and sliced | |
| 1 | ripe, Fresh California Avocado, peeled, seeded and sliced | |
| 1 | oz. | soft-ripened California cheese, such as chevre or feta, crumbled |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a large bowl, combine olive oil, lemon juice, honey, salt and nutmeg.
- Add baby lettuces; toss to combine with dressing.
- Arrange nectarines or peaches and avocado slices on top of salad.
- Scatter cheese crumbles on top and serve immediately.
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.
NUTRITION INFORMATION
PER SERVING
Calories 190
Total Fat 16 g
Trans Fat 0 g
Saturated Fat 3 g
Unsaturated Fat 10 g
Polyunsaturated Fat 1.5 mg
Dietary Fiber 4 g
Protein 3 g
Total Carbs 12 g
Cholesterol 5 mg
Sodium 240 mg
Potassium 355 mg
Total Sugar 6 g
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).
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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