California Avocados are NOW in season!
HomeRecipesOtherAvocado Grower RecipesSerrato Family Grilled Summer Salad with California Avocado

Serrato Family Grilled Summer Salad with California Avocado

Star ratingStar ratingStar ratingStar ratingStar rating (11)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 25 min

Cook Time:

Nutrition Facts

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

|
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
  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

Instructions

  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.

 

Print recipe

*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.

Did You Know?

There are about 3,000 farmers who grow California Avocados. In addition to enjoying some of their recipes, find out about the history of California Avocados.

Recipe Tags: | View More Tags
Recipe Categories: Avocado Grower Recipes BBQ Grilling Dairy Free Low Sodium Mediterranean Diet Salads & Dressings Vegan Vegetarian
PinPrint

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

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles