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Dressing:
Salad:
Make the Dressing:
Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.
Make the Salad:
Toss salad greens in large bowl with remainder of tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve.
To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: 190 calories, 6g fat (1g saturated, 3g monounsaturated, 2g polyunsaturated), 0mg cholesterol, 36g carbohydrate, 7g fiber, 3g protein, 70mg sodium.
2 tbsp. honey
1/4 cup plain nonfat yogurt
1/2 tsp. cinnamon, ground
1/4 cup fresh orange or grapefruit juice
1/8 tsp. salt
1/8 tsp. ground white pepper
1 large, ripe avocado, peeled, seeded, cut in slices
2 cups fresh blueberries, rinsed, picked over, well-drained
2 cups fresh apple, diced
2 cups fresh mango chunks, diced
1 5-ounce package mixed baby greens, or 8 cups mixed lettuce torn in bite-size pieces
2 tbsp. chives or green onion, chopped
2 tbsp. walnuts, toasted, chopped coarsely
In medium bowl, mix honey, yogurt, and cinnamon together until smooth and creamy.
Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with 4 tbsp. tangy dressing; set aside.
This recipe comes from the Hass Avocado Board. I think I will use it for Rosh Hashonah, but add some pomegranate seeds to it. To use it as a fruit salad dessert, leave out the greens and chopped chives. Any kind of nut can be used, or no nuts at all.