Hass Avocado and
Blueberry Fruit Salad
DRESSING
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon ground cinnamon
1/4 cup apple cider vinegar
1/2 cup walnut oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 large, ripe Hass avocado, pitted, peeled and sliced
1 cup fresh blueberries, rinsed, picked over and well drained
1 cup diced fresh apple
1 cup diced fresh mango
8 cups mixed baby greens
1/4 cup chopped chives or green onion
1/4 cup walnuts, toasted, coarsely chopped
1. To make the dressing, mix honey, mustard and cinnamon in a medium
bowl to make a smooth paste. Whisk in vinegar. Add oil in a thin stream,
whisking constantly until dressing is creamy. Stir in salt and pepper; taste
and adjust seasoning. Makes about 3/4 cup.
2. Place avocado, blueberries, apple and mango in a medium bowl and
toss with 4 tablespoons dressing; set aside.
3. Place salad greens in a large bowl and toss with 1/4 cup dressing;
distribute evenly on 8 salad plates. Top with dressed avocado/fruit
mixture. Sprinkle with chives and toasted walnuts. Remainder of salad
dressing can be refrigerated for later use. Makes 8 servings.
Presented by the California Avocado Commission, Chilean Avocado Importers Association,
Calavo Growers, Index Fresh, West Pak Avocado, Mission Produce, Giumarra and Del Rey Avocado.
I Salads and Soups
DNE WORLD FRUIT
Citrus Tossed Salad
3/4 cup frozen Florida orange juice concentrate, thawed
1/4 cup vinegar
1/4 cup olive oil
1/4 cup water
1/4 teaspoon pepper
6 cups torn mixed salad greens
3 Florida oranges or 2 Florida grapefruits, peeled, sectioned and seeded
1 1/2 cups julienne strips of peeled jicama
1 medium red onion, sliced and separated into rings
1. In a jar, combine orange juice concentrate, vinegar, olive oil, water and
pepper; cover and shake well. Chill for up to 1 week. Before using, let stand
at room temperature for 15 minutes, then shake well.
2. In a large salad bowl, combine salad greens, orange or grapefruit sections,
jicama and onion rings. Drizzle with 1/3 cup of the vinaigrette; toss. Serve at
once. Makes 6 servings.
