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Summer Salad with Avocado Kiwi Dressing

Author Vianney Rodriguez

Ingredients

  • For Salad:
  • 2 medium yellow squash sliced
  • 6 cup fresh spinach
  • 2 small peaches sliced
  • 2 Kiwis sliced
  • 4 Avocados from Mexico halved pit removed
  • ½ medium jicama peeled and julienne-cut (matchstick)
  • 1 cup julienne –cut carrots
  • 1 cup red onion thinly sliced
  • 1 cup pepitas
  • For Dressing:
  • 1 Avocado from Mexico pit removed
  • 2 kiwis peeled and diced
  • ½ cup olive oil
  • 1 teaspoon lime zest
  • ¼ cup fresh lime juice
  • ¼ cilantro washed and chopped
  • Salt
  • Pepper

Instructions

  1. For Dressing:
  2. Combine avocado, kiwis, olive oil, lime zest, lime juice and cilantro in blender or food processor.
  3. Blend until smooth, season to taste with salt and pepper. Refrigerate until ready to serve.
  4. For Salad:
  5. Arrange the yellow squash slices around the rim of 4 plates. In the center of each plate place 1 ½ cup of spinach and tuck peach and kiwi slices throughout spinach on each plate. Over peach and kiwi slices place one avocado, halved on each salad plate. Sprinkle with jicama and carrots, drizzle with avocado-kiwi dressing and top with pepitas.