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From Rachael Ray - Summer Fruit Salad With California Avocado Dressing

Created: 06/03/2013 4:37 PM KSTP.com

Sweet and creamy, delight your guests with the freshest tastes summer has to offer with our Summer Fruit Salad featuring Fresh California Avocados.
 
INGREDIENTS
 
For the salad:
  • 1 head butter lettuce, torn into bite-size pieces
  • 4 pineapple slices, cubed
  • 1 mango, cut into two halves, peeled and cubed
  • 1 papaya, halved, seeded, peeled and cubed
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup strawberries, halved
  • 1/2 cup raspberries
  • 2 tablespoons fresh lemon juice
  • 1 ripe, Fresh California Avocado, seeded, peeled and sliced into half rounds
 
For the dressing:
  • 3/4cup fat-free chicken broth
  • 1/4 cup oil (for a no-oil recipe, increase chicken broth to 1 cup)
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 15 Italian parsley leaves
  • 1 large shallot, cut into 4 pieces
  • 2 teaspoons honey
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 1 ripe, Fresh California Avocado, seeded, peeled and chopped
Serves 4
 
PREPARATION
 
For the salad:
In a large salad bowl, combine the lettuce, pineapple, mango, papaya and berries.
 
Gently toss the avocado with lemon juice. Add to the salad.
 
Gently toss the salad. Serve with a pitcher of California Avocado Salad Dressing.
 
For the dressing:
In blender, combine all the ingredients except the avocado and blend until smooth.
 
Add the avocado and blend until the mixture is creamy. Refrigerate until ready to use.
 
*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.
Summer Fruit Salad With California Avocado Dressing
Rachael Ray