Autumn Harvest Salad

By Hklbrries

Ingredients

• 1 ripe avocado, sliced
• 1/4 cup virgin olive oil
• Juice and grated zest of 1 organic lemon
• 2 cloves garlic, minced or pressed
• 1/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sugar
• 6 cups fresh greens
• 1 red bell pepper, thinly sliced
• 1/2 cup thinly sliced zucchini
• 1/2 cup Walla Walla sweet onion, chopped
• 1 cup cilantro leaves
• 1/2 cup huckleberries (or blueberries)
• 1/4 cup toasted, skinned, chopped hazelnuts for garnish

Details

Servings 4

Preparation

Step 1

Arrange avocado slices in a shallow bowl. In a jar, combine the olive oil, lemon juice, zest, garlic, salt, pepper and sugar. Shake well and pour over the avocado slices.

In a salad bowl, arrange the greens. Top with the red pepper, zucchini, onion, cilantro and huckleberries. Arrange the avocado slices over the salad, drizzle with the dressing and serve, garnishing with hazelnuts.