Serrato Family Grilled Summer Salad with California Avocado

HomeRecipesOtherAvocado Grower RecipesSerrato Family Grilled Summer Salad with California Avocado

Total Time: 25 min

Learn more

Cook Time: 25 min

Nutrition Facts

View

Nutrition information
per serving

Calories 560

Total Fat 22g

Saturated Fat 3.5g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

Cholesterol 0mg

Sodium 30mg

Total Carbs 78g

Dietary Fiber 8g

Total Sugars 8g

Protein 15g

Potassium 530mg

Vitamin A 795 IU; Vitamin C 45 mg; Calcium 40 mg; Iron 4 mg; Vitamin D 0 IU; Folate 250 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 15%; Vitamin C 80%; Calcium 4%; Iron 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This California Avocado grower summer salad combines red bell pepper, zucchini, yellow squash, Japanese eggplant, asparagus, orzo and California Avocados with balsamic vinaigretteto create a delicious low sodium salad your family will love.

Start cooking

Serves: 4

Ingredients
Instructions

1/2 red bell pepper, seeded and cut into quarters 1 medium zucchini, cut into quarters 1 medium yellow squash, cut into quarters 1 Japanese eggplant, peeled and sliced thickly lengthwise 6 asparagus stalks, tough ends cut off 1/4 medium sweet onion, cut into wedges 2 cups cooked orzo pasta As needed Salt and ground black pepper, to taste As needed Balsamic Vinaigrette (see-make ahead recipe below) 1 ripe, Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes Balsamic Vinaigrette Ingredients 1 1/2 Tbsp. balsamic vinegar 1 tsp. Dijon mustard 1 clove garlic, peeled 1/4 cup olive oil As needed Salt and ground black pepper, to taste

Heat a grill on high. Grill bell pepper until skin side is charred. Remove from grill and wrap in damp paper towels; set aside.
Grill zucchini, squash, eggplant, asparagus and onions until just cooked through. Remove from grill and let cool a few minutes. Finely chop vegetables and add to pasta.
Unwrap bell peppers from paper towels and peel off skin. Finely chop and add to pasta.
Season pasta with salt and pepper. Pour Balsamic Vinaigrette over pasta and toss to coat. Add avocado and serve.

Balsamic Vinaigrette

Instructions

Place vinegar, mustard, garlic and olive oil in a food processor or blender; blend until smooth and creamy.
Season with salt and pepper.

*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.