Serrato Family Grilled Summer Salad with California Avocado

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Nutritional Highlights (per serving)

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22 g
Total Fat
8 g
Dietary Fiber
15 g
78 g
Total Carbs
 Serrato Family Grilled Summer Salad with California Avocado

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.


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

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


  1. Heat a grill on high. Grill bell pepper until skin side is charred. Remove from grill and wrap in damp paper towels; set aside.
  2. 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.
  3. Unwrap bell peppers from paper towels and peel off skin. Finely chop and add to pasta.
  4. Season pasta with salt and pepper. Pour Balsamic Vinaigrette over pasta and toss to coat. Add avocado and serve.

Balsamic Vinaigrette


  1. Place vinegar, mustard, garlic and olive oil in a food processor or blender; blend until smooth and creamy.
  2. 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.

Calories 560
Total Fat 22 g
Trans Fat 0 g
Saturated Fat 3.5 g
Unsaturated Fat 15 g
Polyunsaturated Fat 2 mg
Dietary Fiber 8 g
Protein 15 g
Total Carbs 78 g
Cholesterol 0 mg
Sodium 30 mg
Potassium 530 mg
Total Sugar 8 g

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%

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

the Serrato family

Recipe courtesy of the Serrato family of California Avocado growers

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