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SERRATO FAMILY GRILLED SUMMER SALAD WITH CALIFORNIA AVOCADO
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This recipe is

  • Low Sodium

Dietary Information

  • Low in Sodium

    Less than 140 mg of sodium per serving.

  • Low Fat

    5% DV or less (10g of a 2,000 calorie diet).

  • Vegan

    Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.

Rating

5 of 5 2

2 Ratings | 0 Comments

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  • Preparation

    20 min

  • Cook Time

    25 min

  • Total Time

    45 min

Mediterranean Foods Alliance - An OldWays Program
Serrato Family Grilled Summer Salad with California Avocado

Author: Recipe courtesy of the Serrato family of California Avocado growers

Recipe Provided By

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.

Ingredients

  • 0.500 ½
    red bell pepper, seeded and cut into quarters
  • 1.000 1
    medium zucchini, cut into quarters
  • 1.000 1
    medium yellow squash, cut into quarters
  • 1.000 1
    Japanese eggplant, peeled and sliced thickly lengthwise
  • 6.000 6
    asparagus stalks, tough ends cut off
  • 0.250 ¼
    medium sweet onion, cut into wedges
  • 2.000 2 cups
    cooked orzo pasta
  • 0.000
    Salt and ground black pepper, to taste
  • 0.000
    Balsamic Vinaigrette (see-make ahead recipe below)
  • 1.000 1
    ripe, Fresh California Avocado, peeled, seeded and cut into 1/2-inch cubes
  • 0.000

    Balsamic Vinaigrette Ingredients

  • 1.500 1 ½ Tbsp.
    balsamic vinegar
  • 1.000 1 tsp.
    Dijon mustard
  • 1.000 1
    clove garlic, peeled
  • 0.250 ¼ cup
    olive oil
  • 0.000
    Salt and ground black pepper, to taste

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Instructions

  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.

*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.

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

Nutrition information per serving


Nutrition Information Per Serving: Calories 560; Total Fat 22 g (Sat 3.5 g, Trans
0 g, Poly 2 g, Mono 15 g); Cholesterol 0 mg; Sodium 30 mg; Potassium 530 mg; Total Carbohydrates 78 g; Dietary Fiber 8 g; Total Sugars 8 g; Protein 15 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.

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