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Lilly’s Table

 
 
Bacon Wrapped Zucchini-Halibut
© Lillys-Table.com Photo of Plum, Summer Squash & Avocado Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free nuts Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Plum, Summer Squash & Avocado Salad

from Bacon Wrapped Halibut & Plum Salad, the Week of August 28, 2016.
View the next recipe for this meal.

Pieces of summer come together in slices within this salad. Basil plays with the plums. Avocados add a rich, creamy bite. Yellow Summer Squash is enjoyed raw & sliced thinly. Toasted Almonds give crunch. This salad is tasty with or without an extra sprinkle of creamy cheese like goat or salty such as feta.

Ingredients

  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1½ tablespoon extra-virgin olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 summer squash, small, thinly sliced
  • 3 cups lettuce, washed, dried and torn into pieces
  • 1 avocado, pit removed and thinly sliced
  • 1 plum, thinly sliced
  • ¼ cup almond, sliced and toasted

Serving Size: 2 People

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Preparation Instructions

Whisk together the balsamic vinegar & Dijon mustard. Slowly drizzle and whisk in the olive oil. Season with salt and pepper to taste.

Slice the summer squash into long diagonals. Stack up a few and slice into thin pieces, so that you have long strips.

Arrange the washed, dried and torn into pieces lettuce on to the plates. Place the summer squash, avocados, and plums on top.

Drizzle on the dressing and sprinkle on the toasted almonds.
Add feta cheese or goat cheese crumbles if desired.