California Avocado season has ended.

California Avocado Tropical Fruit Salad

Total time:

15 min

Prep time:

15 min

Cook time:

n/a

California Avocado Tropical Fruit Salad

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A summer salad filled with vegetable and fruit goodness. Fill your stomach with everything good about summer in this cool fruit and vegetable salad topped with a chili and lime twist. 

Ingredients

Serves: 6

2 cups mango, peeled, seeded and sliced into small wedges
2 cups pineapple, peeled, cored and sliced into small wedges
1 cup jicama, peeled and cut into matchsticks
1 cup hothouse cucumber, peeled, seeded and sliced into thin half-moons
1/4 cup orange, peeled and segmented
2 cups watermelon, peeled, seeded and cut into small cubes
1/4 tsp. Mexican chili powder (preferably Tajin)
2 oz. fresh lime juice
1 1/2 fresh, ripe California Avocado, peeled, seeded and sliced
1/2 cup coconut, shaved and lightly toasted

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 medium mixing bowl combine the mango, pineapple, jicama, cucumber, orange, watermelon and lime juice and enough tan for your taste and toss to combine. Divide into six bowls. Place avocado slices on top, and garnish with the toasted coconut.
Nutrition information per serving


*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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About the author

Born in Hawaii and raised in Ojai, California, Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best New Chefs” by Food & Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San Diego Chefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.

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