California Avocado season has ended.

Field of Greens Salad with Pepita Vinaigrette Dressing

Total time:

10 min

Prep time:

n/a

Cook time:

10 min

Nutritional Highlights (Per serving) See Full
260 Calories
18 g Fat
6 g Fiber
640 mg Sodium
25 g Carbs
Field of Greens Salad with Pepita Vinaigrette Dressing

Share:

A lemony vinaigrette made with tasty pepita seeds tops this fresh field greens salad with California Avocado and tomatoes stuffed with blue cheese. This great recipe developed by the Too Hot Tamales provides an excellent source of chromium (435% DV), manganese (425% DV) vitamin k (100% DV), vitamin C (45% DV), folate (40% DV) vitamin A (30% DV) dietary fiber (23% DV) and potassium (19% DV) along with a good source of calcium, iron, thiamin, riboflavin, niacin, phosphorus, B5 and B6 (all 15% DV), copper, magnesium and vitamin E (all 10% DV).

Ingredients

Serves: 6

1 Tbsp. Extra virgin olive oil
As needed Toasted Pepitas
1/3 cup raw Davis Lewis Orchards pepitas
1/2 tsp. salt
1 Tbsp. freshly squeezed lemon juice
As needed Pepita Vinaigrette Dressing
1/4 cup Extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1/2 lemon, zest only
As needed Salt to taste
As needed Freshly ground black pepper, to taste
As needed One-half batch, toasted pepitas (see above)
As needed Toast and Avocado/Blue Cheese Spread
1 ripe, Fresh California Avocado peeled, seeded and halved
3 oz. Litehouse® blue cheese
1 Tbsp. Extra virgin olive oil
1 Tbsp. freshly squeezed lemon juice
As needed Salt to taste
As needed Freshly ground black pepper, to taste
6 slices sourdough bread, toasted
1 medium Tasti-Lee® tomato, thinly sliced
As needed Salad
3/4 lb. (total) assorted salad greens - light, dark, delicate, and crunchy, such as: escarole, Dino kale, mâche, frisée, little gem, arugula, endive, watercress, red mustard, mizuna, baby beet greens, oak leaf, pursulane, spinach
As needed One-half batch, toasted pepitas (see above)
1 firm-ripe, Fresh California Avocado, peeled, seeded and sliced
2 medium Tasti-Lee® tomatoes, cut in small wedges

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

Instructions

  1. In a dry skillet, toast pepitas over medium heat, about 5 to 10 minutes or until puffed and golden. Dissolve 1/2 teaspoon salt in the lemon juice and add to skillet with the hot pepitas.  Swirl to coat seeds and cook until dry. Transfer toasted pepitas to a plate.
  2. To make dressing: Place extra virgin olive oil, lemon juice and zest, salt, pepper and half the toasted pepitas (reserve half for garnish) in a blender and blend very briefly – just enough to roughly chop the toasted pepitas. Set aside.  
  3. To make toasts: In a bowl with a fork mash avocado halves, blue cheese, olive oil, lemon juice, salt and pepper. Spread avocado blue cheese mash onto sourdough toast and top with thinly sliced tomatoes.  
  4. Place assorted cleaned and dried greens in a large bowl and add remaining whole toasted pepitas, sliced avocado and tomato wedges. Drizzle pepita dressing over salad, toss lightly with clean hands to coat each component. Place on salad plates and garnish with avocado blue cheese toast and a tomato wedge. Serve immediately.

* 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.

Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com

Nutrition information per serving

Calories 260
Total Fat 18 g (Sat 5 g, Trans 0 g, Poly 3 g, Mono 9 g)
Cholesterol 10 mg
Sodium 640 mg
Potassium 670 mg
Total Carbohydrates 25 g
Dietary Fiber 6 g
Total Sugar 3 g
Protein 10 g

Vitamin A 1407 (IU); Vitamin C 27 mg; Calcium 138 mg; Iron 3 mg; Vitamin D 3 (IU); Folate 154 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 30%; Vitamin C 45%; Calcium 15%; Iron 15%

*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

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

Comments

(0 Ratings)