Summer Fruit Salad with California Avocado Dressing

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 Summer Fruit Salad with California Avocado Dressing

Sweet and creamy, delight your guests with the freshest tastes summer has to offer with our Summer Fruit Salad featuring Fresh California Avocados.


Serves: 4
  head butter lettuce, torn into bite-size pieces
  pineapple slices, cubed
  mango, cut into two halves, peeled and cubed
  papaya, halved, seeded, peeled and cubed
1/2  cup  blueberries
1/2  cup  blackberries
1/2  cup  strawberries, halved
1/2  cup  raspberries
Tbsp.  fresh lemon juice
  ripe, Fresh California Avocado, seeded, peeled and sliced into half rounds
3/4  cup  fat-free chicken broth
1/4  cup  oil (for a no-oil recipe, increase chicken broth to 1 cup)
Tbsp.  white balsamic vinegar
Tbsp.  fresh lemon juice
15    Italian parsley leaves
  large shallot, cut into 4 pieces
tsp.  honey
tsp.  Dijon-style mustard
Tbsp.  salt
1/2  tsp.  ground black pepper
  ripe, Fresh California Avocado, seeded, peeled and chopped

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


  1. In a large salad bowl, combine lettuce, pineapple, mango, papaya and berries.
  2. Gently toss avocado with lemon juice. Add to salad.
  3. Gently toss salad. Serve with a pitcher of California Avocado Salad Dressing.

Dressing Instructions

  1. In blender, combine all ingredients except avocado and blend until smooth.
  2. Add avocado and blend until mixture is creamy. 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. 



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