California produces about 90% of the nation's avocado crop. This spectacular avocado recipe combines healthy walnuts with pungent basil to make a scrumptious salad!

Dressing:

¼ Cup olive oil

2 Tbsp raspberry vinegar

2 Tbsp chopped walnuts, toasted

1 tsp grated lime peel

1 Tbsp fresh lime juice

1 Tbsp chopped fresh basil leaves

½ tsp dry mustard

¼ tsp salt

¼ tsp ground black pepper

Salad:

1 pkg. baby lettuce or spinach salad

3 kiwi, peeled, cut in half lengthwise and sliced in half rounds

2 red or pink grapefruit, peeled and segmented

2 Cups sliced strawberries

1 ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed

1. In a small bowl, whisk together ingredients, set aside.

2. In large salad bowl, combine all ingredients for salad except avocado slices. Whisk dressing and pour over salad just before serving.

3. Toss salad to coat with dressing.

4. Arrange avocado slices on top and serve.

Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 166;

Protein 2g;

Carbohydrates 15g;

Dietary fiber 4g;

Fat 12g;

Cholesterol 0mg;

Sodium 87mg;

Serving Suggestions:

Garnish with edible flowers.

Recipe and photo courtesy of the California Avocado Commission.

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