California Avocado season has ended.

Hass Family California Avocado Everyday Salad

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
320 Calories
24 g Fat
4 g Fiber
540 mg Sodium
16 g Carbs
Hass Family California Avocado Everyday Salad


A tossed green salad made by Elizabeth Hass, just the way Rudolph Hass, owner of the original Hass Avocado tree, loved it. Simple, tasty and full of California Avocados. Made with typically on hand ingredients, so it is easy to prepare without much planning. It is made special by the creamy Fresh California Avocado Dressing. Sliced celery and walnuts add some great crunch.


Serves: 4

4 cups (1-in. chopped) iceberg lettuce cups (1-in. chopped) romaine lettuce
1/2 cup thinly sliced celery
1 medium tomato, diced to ½-in. pieces
1/2 cup walnuts, halves and pieces, roasted
1 ripe, Fresh California Avocado, peeled, seeded and sliced
1/4 cup thinly sliced green onion
As needed Creamy Fresh California Avocado Dressing
1/2 each ripe, Fresh California Avocado, peeled, seeded and mashed
2 Tbsp. apple cider vinegar
1 1/2 tsp. whole grain mustard
2 Tbsp. lemon juice
2 Tbsp. water
2 Tbsp. vegetable oil
1 clove garlic, minced
63/500 tsp. salt
391/1000 tsp. coarsely ground black pepper

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


  1. Prepare Creamy Avocado Dressing in advance (see below).
  2. In a medium bowl, toss together iceberg and romaine lettuces. Then toss with dressing. Divide salad equally into 4 serving bowls. 
  3. Top with celery, tomato, walnuts, avocado and lastly green onion. Serve.  

Creamy Fresh California Avocado Dressing Instructions

  1. Using a blender, blend all ingredients until smooth and refrigerate.

* 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.

Serving Suggestions: As an everyday salad, prepare this with any veggies on hand like broccoli, cucumber, mushrooms, or carrots. For a special version of this salad use candied walnuts and sliced dried apricots with romaine and spring lettuces.

Beverage Pairings:  Try with a glass of Sauvignon Blanc.

Nutrition information per serving

Calories 320
Total Fat 24 g (Sat 4.5 g, Trans 0 g, Poly 1 g, Mono 4 g)
Cholesterol 25 mg
Sodium 540 mg
Potassium 220 mg
Total Carbohydrates 16 g
Dietary Fiber 4 g
Total Sugar 1 g
Protein 12 g

Vitamin A 3758 (IU); Vitamin C 32 mg; Calcium 70 mg; Iron 2 mg; Vitamin D 0 (IU); Folate 173 mcg; Omega 3 Fatty Acid 1.5 g

% Daily Value*: Vitamin A 80%; Vitamin C 50%; Calcium 6%; Iron 10%

*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

Faith Wilkes, Daughter of Rudolph Hass on behalf of her parents, Rudolph & Elizabeth Hass


(7 Ratings)