A lemony vinaigrette made with tasty pepita seeds tops this fresh field greens salad with California Avocado and tomatoes stuffed with blue cheese. This great recipe developed by the Too Hot Tamales provides an excellent source of chromium (435% DV), manganese (425% DV) vitamin k (100% DV), vitamin C (45% DV), folate (40% DV) vitamin A (30% DV) dietary fiber (23% DV) and potassium (19% DV) along with a good source of calcium, iron, thiamin, riboflavin, niacin, phosphorus, B5 and B6 (all 15% DV), copper, magnesium and vitamin E (all 10% DV).
Field of Greens Salad with Pepita Vinaigrette Dressing
Total Time: 10 min
Vitamin A 1407 (IU); Vitamin C 27 mg; Calcium 138 mg; Iron 3 mg; Vitamin D 3 (IU); Folate 154 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 30%; Vitamin C 45%; Calcium 15%; Iron 15%
Ingredients1 Tbsp. Extra virgin olive oil Toasted Pepitas 1/3 cup raw Davis Lewis Orchards pepitas 1/2 tsp. salt 1 Tbsp. freshly squeezed lemon juice Pepita Vinaigrette Dressing 1/4 cup Extra virgin olive oil 2 Tbsp. freshly squeezed lemon juice 1/2 lemon, zest only As needed Salt to taste As needed Freshly ground black pepper, to taste As needed One-half batch, toasted pepitas (see above) Toast and Avocado/Blue Cheese Spread 1 ripe, Fresh California Avocado peeled, seeded and halved 3 oz. Litehouse® blue cheese 1 Tbsp. Extra virgin olive oil 1 Tbsp. freshly squeezed lemon juice As needed Salt to taste As needed Freshly ground black pepper, to taste 6 slices sourdough bread, toasted 1 medium Tasti-Lee® tomato, thinly sliced Salad 3/4 lb. (total) assorted salad greens - light, dark, delicate, and crunchy, such as: escarole, Dino kale, mâche, frisée, little gem, arugula, endive, watercress, red mustard, mizuna, baby beet greens, oak leaf, pursulane, spinach One-half batch, toasted pepitas (see above) 1 firm-ripe, Fresh California Avocado, peeled, seeded and sliced 2 medium Tasti-Lee® tomatoes, cut in small wedges
- In a dry skillet, toast pepitas over medium heat, about 5 to 10 minutes or until puffed and golden. Dissolve 1/2 teaspoon salt in the lemon juice and add to skillet with the hot pepitas. Swirl to coat seeds and cook until dry. Transfer toasted pepitas to a plate.
- To make dressing: Place extra virgin olive oil, lemon juice and zest, salt, pepper and half the toasted pepitas (reserve half for garnish) in a blender and blend very briefly – just enough to roughly chop the toasted pepitas. Set aside.
- To make toasts: In a bowl with a fork mash avocado halves, blue cheese, olive oil, lemon juice, salt and pepper. Spread avocado blue cheese mash onto sourdough toast and top with thinly sliced tomatoes.
- Place assorted cleaned and dried greens in a large bowl and add remaining whole toasted pepitas, sliced avocado and tomato wedges. Drizzle pepita dressing over salad, toss lightly with clean hands to coat each component. Place on salad plates and garnish with avocado blue cheese toast and a tomato wedge. Serve immediately.
Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com
*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