Red, White and Blue Salad with Avocado

1 Star2 Stars3 Stars4 Stars5 Stars (1)Loading... Read Comments

Total Time:


Cook Time:


Nutritional Highlights (per serving)

See Full

23 g
Total Fat
8 g
Dietary Fiber
13 g
46 g
Total Carbs
 Red, White and Blue Salad with Avocado

This patriotic salad will surely be the perfect addition to any 4th of July gathering, featuring tomatoes, blue potatoes, feta cheese and California Avocados.


Serves: 4
lb.  blue or purple potatoes, about 12 small potatoes, washed, with skins on
  pita bread, torn into 1/2-inch pieces
Tbsp.  Extra virgin olive oil
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
  ripe Fresh California Avocados, seeded and cut into 1/2-inch dice
  Persian cucumbers, halved and cut into 1/2-inch slices
  Roma tomatoes, cored and cut into 1/2-inch dice
  scallions, thinly sliced on the diagonal
oz.  feta cheese, crumbled
cups  arugula
  As needed  Vinaigrette (see make-ahead recipe below)
tsp.  freshly grated lemon zest
Tbsp.  white vinegar
  As needed  Salt, to taste
tsp.  freshly ground black pepper
1/3  cup  Extra virgin olive oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Bring a large saucepan of water to a boil. Add potatoes and cook until just soft, about 10 minutes. Drain and, when cool enough to handle, peel off potato skins using your fingers or a paring knife. Cut potatoes into 1/2-inch dice and set aside.
  2. Preheat oven to 350°F. Toss pita bread pieces with olive oil, salt and pepper and spread out in a single layer on a baking sheet. Place in oven and bake for 8 minutes, or until crisp and golden. Remove from oven and set aside to cool to room temperature.
  3. Combine potatoes, pita chips, avocados, cucumbers, tomatoes, scallions and feta cheese in a large mixing bowl.
  4. To assemble the salad, place equal amounts of arugula on each plate and top with the potato mixture.
  5. Add vinaigrette to taste, toss thoroughly, and serve.

Vinaigrette Instructions

  1. Slice ends off lemons and stand upright on a cutting board. In a downward motion, cut away lemon peel and outer membrane, exposing fruit.
  2. Working over a bowl to catch the juices, separate the lemon sections by slicing with a knife between membranes. Remove and discard seeds.
  3. Transfer lemon segments and juices to a blender with lemon zest, vinegar, salt and pepper and combine thoroughly. With motor still running, slowly drizzle in olive oil. Taste and adjust seasonings as necessary. Refrigerate until ready to use.

*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.

Copyright © 2012, Mary Sue Milliken and Susan Feniger,

Calories 420
Total Fat 23 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 13 g
Polyunsaturated Fat 2.5 mg
Dietary Fiber 8 g
Protein 13 g
Total Carbs 46 g
Cholesterol 25 mg
Sodium 494 mg
Potassium 1290 mg
Total Sugar 6 g

Vitamin A 1398 IU; Vitamin C 62 mg; Calcium 239 mg; Iron 3.6 mg; Vitamin D 4.5 IU; Folate 162 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 30%; Vitamin C 100%; Calcium 25%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

Read All Posts


Other categories