2 tablespoons olive oil
1 lemon, juiced
1 teaspoon honey
¼ teaspoon salt
1 dash nutmeg
4 to 6 cups (5 oz.) baby lettuces
1 fresh nectarine or peach, peeled, seeded and sliced
1 ripe, Fresh California Avocado, peeled, seeded and sliced
1 oz. soft-ripened California cheese, such as chevre or feta, crumbled
Toasted, sliced almonds, optional
In a large bowl, combine olive oil, lemon juice, honey, salt and nutmeg.
Add baby lettuces; toss to combine with dressing.
Arrange nectarines or peaches and avocado slices on top of salad.Scatter cheese crumbles on top and serve immediately. Top with toasted sliced almonds if desired.
*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.
Calories 190; Total Fat 16 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 10 g); Cholesterol 5 mg; Sodium 240 mg; Potassium 355 mg; Total Carbohydrates 12 g; Dietary Fiber 4 g; Total Sugars 6 g; Protein 3 g; Vitamin A 410 IU; Vitamin C 14 mg; Calcium 55 mg; Iron 1 mg; Vitamin D 0 IU; Folate 53 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 6%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.
This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤ 35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤ 600 mg of sodium; and offer ≥ 0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).
Source: California Avocado Commission