California Avocado season has ended.

The Full Monty Salad (or Sandwich)

Total time:

15 min

Prep time:

15 min

Cook time:


Nutritional Highlights (Per serving) See Full
1430 Calories
99 g Fat
34 g Fiber
950 mg Sodium
79 g Carbs
The Full Monty Salad (or Sandwich)


This recipe is based in part after the most popular sandwich at Sqirl, The Woodstock. The great thing is that this recipe is meant to be used as a salad you can fix easily and keep in your fridge—or to put between two toasty slices of bread. Either way, it’s delicious. Enjoy this dish knowing that you are getting more than 100% of your daily value of dietary fiber 121% DV, protein 134% DV and folate 190%, plus excellent sources of eight key nutrients including vitamin B1 (50% DV), B2 0.9 mg/70%, B3 29 mg/180%, B5 6 mg/120%, B6 1.6 mg/90%, C 60 mg/70% DV), E (35% DV), K 59 mcg/50% DV).


Serves: 1

The Salad

2 cups beets, shredded
1 cup chicken, cooked and shredded
2/3 cup cooked lentils
4 Tbsp. freshly-squeezed lemon juice
1 pinch salt
1/3 tsp. harissa spice, (chile-based hot sauce or chili spice)
1 pinch cinnamon
1/4 cup walnut oil, (or olive oil)
1/2 ripe, Fresh California Avocado, seeded, peeled and cubed
4 mint leaves, for garnish


The Schmear

1/4 cup sheep's milk yogurt, (goat's milk yogurt or Greek yogurt)
1/2 ripe, Fresh California Avocado, seeded and peeled
1/2 tsp. lemon juice
1 pinch salt


Sandwich (optional)

2 country loaf bread slices, toasted

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



  1. Mix the shredded beets, shredded chicken, and cooked lentils together and set aside.
  2. Make the dressing: Mix the lemon juice, salt, harissa spice and cinnamon together. Slowly drizzle in the walnut oil, while whisking.
  3. Combine the salad and the dressing, mixing well.
  4. When you’re ready to serve, gently fold in the cubed avocado and taste/adjust with additional salt and lemon juice as needed.


  1. Add all the ingredients to a bowl and, using a mixer on medium high, blend the ingredients together. Taste and adjust—it should be bright! (I like to use the hand mixer here to blend the yogurt and avocados together. I do, however, still leave the avocados a bit chunky in the yogurt for texture.)
  2. Plate: Version 1 Feel like a salad? Put the schmear of yogurt/avocado on the plate followed by 1/2 of the salad. Tear a couple of leaves of mint on top of the salad and the dish is done.
  3. Plate: Version 2 Want it as a sandwich? Toast (with butter) two country loaf slices. With a spoon, add schmear to one side of each of the pieces of toast. Then take a good heaping of salad mix and place on top of one of the pieces of bread. Add 4+ leaves of fresh mint. You may want to add a pinch of fleur de sel (or sea salt) before closing the sandwich up to enjoy.

Serving Suggestion: Serve as a side salad, entrée or even a sandwich.

Beverage Pairing: Glass of flavored ice tea.

* 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 1430
Total Fat 99 g (Sat 13 g, Trans 0 g, Poly 40 g, Mono 38 g)
Cholesterol 115 mg
Sodium 950 mg
Potassium 2931 mg
Total Carbohydrates 79 g
Dietary Fiber 34 g
Total Sugar 26 g
Protein 67 g

Vitamin A 35 mcg; Vitamin C 60 mg; Calcium 188 mg; Iron 9 mg; Vitamin D 0 mcg; Folate 758 mcg; Omega 3 Fatty Acid 6.15 g.

% Daily Value*: Vitamin A 4%; Vitamin C 70%; Calcium 15%; Iron 50 %; Vitamin D 0%

*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 developed by Jessica Koslow for a California Avocado/Food 52 promotion.


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