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: 10 min
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).
Ingredients2 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
- 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.
Top with toasted sliced almonds if desired.
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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados