California Avocado season has ended.

Serrato Family Grilled Summer Salad with California Avocado

Total time:

25 min

Prep time:

n/a

Cook time:

25 min

Nutritional Highlights (Per serving) See Full
560 Calories
22 g Fat
8 g Fiber
30 mg Sodium
78 g Carbs
Serrato Family Grilled Summer Salad with California Avocado

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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

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

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

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.

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 Sugar 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.

About the author

Recipe courtesy of the Serrato family of California Avocado growers

Comments

(4 Ratings)