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CALIFORNIA AVOCADO ROSE SALAD (Sponsored by California Avocado Commission)

*This post is sponsored by The California Avocado Commission. All opinions are my own.

There are few things that excite me more than Summertime.

I love the laid back vibes, pool and beach hangs, and of course the food.

While I enjoy all the seasons and their produce, summer has a special place in heart largely impart because it is peak California Avocado season.

California Avocados elevate whatever dish they are added to in flavor, texture, and nutrition. And now the presentation!

For this delicious summer salad recipe, I sliced & folded the avocados into roses which are absolutely stunning and take this salad to new levels.

While it is almost too pretty to eat, this California Avocado Rose Summer Salad is too good not to eat.

It's made with mixed greens topped with roasted beets, strawberries, steamed yellow beets, grilled asparagus, toasted pecans, vegan feta cheese, California Avocado roses bathed in the most delicious strawberry vinaigrette garnished with fresh chopped basil & lemon zest.

It is absolutely a summertime delight!

California Avocado Rose Summer Salad

Serves 6-8 as side

Strawberry Vinaigrette

12 oz chopped fresh strawberries (about 2 cups)

1/4 cup olive oil

2 tbsp balsamic vinegar

2 tbsp maple syrup

salt and pepper


8-10 tightly packed cups of mixed greens

1 lbs asparagus, grilled and cut into 1-inch pieces

1 1/2 cup steamed or roasted chopped yellow beets

1 cup chopped fresh strawberries

1/2 cup crumbled vegan feta or ricotta

1/2 cup chopped toasted pecans

2 ripe, fresh California Avocados


fresh chopped basil

lemon zest

Make the strawberry vinaigrette by adding the strawberries, olive oil, vinegar, maple syrup salt, and pepper into a blender. Increase speed from low to high until smooth. Set aside.