Avocado and Blueberry Salad
Serves: 6 |
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Dressing:
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
Salad:
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 |
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Make the Dressing: In medium bowl, mix
honey, yogurt, and cinnamon together until smooth and creamy.
Whisk in juice; stir in salt and pepper. Taste and adjust seasoning.
Make the Salad: Place chopped avocado, blueberries, apple, and mango in
medium bowl and toss with 4 tbsp. tangy dressing; set aside.
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.
Notes: 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. |
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600 South Holly Street Suite 103
Denver, Colorado 80246
303-322-7345
800-830-8660
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