Summer Fruit Salad with California Avocado Salad Dressing
Courtesy of California Avocado Commission 4 Servings • 20 Min. Prep Time| Ingredients |
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| Salad: |
| 1 head butter lettuce, torn into bite-size pieces |
| 4 pineapple slices, cubed |
| 1 mango, cut into 2 halves, peeled and cubed |
| 1 papaya, halved, seeded, peeled and cubed |
| 1/2 c. blueberries |
| 1/2 c. blackberries |
| 1/2 c. strawberries, halved |
| 1/2 c. raspberries |
| 2 Tbsp. fresh lemon juice |
| 1 large, ripe Fresh California Avocado, halved, pitted, peeled and sliced into half rounds |
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| California Avocado Salad Dressing: |
| 3/4 c. fat-free chicken broth |
| 1/4 c. olive oil (for a no-oil recipe, increase chicken broth to 1 c.) |
| 2 Tbsp. white balsamic vinegar |
| 2 Tbsp. fresh lemon juice |
| * 15 Italian parsley leaves |
| 1 large shallot, cut into 4 pieces |
| 2 tsp. honey |
| 1 tsp. Dijon-style mustard |
| 1 Tbsp. salt |
| 1/2 tsp. ground black pepper |
| 1 large, ripe Fresh California Avocado, halved, pitted, peeled and chopped |
Directions:
1. For salad: In large salad bowl, combine lettuce, pineapple, mango, papaya and berries. Gently toss avocado with lemon juice. Add to salad.
2. Gently toss salad. Serve with a pitcher of California Avocado Salad Dressing.
3. For California Avocado Salad Dressing: In blender, combine all ingredients except avocado and blend until smooth.
4. Add avocado and blend until mixture is creamy. Refrigerate until ready to use.
