This California Style Avocado Salad came together as a last minute inspiration for dinner one night. Hey, I really believe those simple things we prepare that you haven’t planned ahead for or shopped for turn out to be some of the best things. Happy Happy!!Of course this salad does have a lot of my favorite ingredients. Avocado, cauliflower, and broccoli all married together on a bed of greens. What’s not to love?
And since I was looking for something easy and quick to prepare this was also a winner.
I used a bag of frozen veggies that I sauteed to top this with which saved time on chopping extra ingredients. I love to keep a variety of frozen veggies on hand. This was a bag of California Style(broccoli, cauliflower, & carrots) veggies so it just seemed a no brainer that this salad be called California Style Avocado Salad.This salad can easily serve as a main course or if you’re feeding a larger group this also makes a great addition to anything you may be grilling or cooking out.
The avocado in this salad is what makes it so filling and satisfying and we all know they are a great source of healthy fats. If you’re an avocado fanatic like me you can check out my easy to make Guacamole.
I hope you enjoy this salad and are looking forward to an exciting and fun filled Memorial Day Weekend(or really low key if you’re anything like me).
- 3 tbsp. olive oil divided
- 3 cloves garlic chopped
- 1 16 ounce bag California style frozen veggies broccoli, cauliflower, carrots
- Salt & pepper to taste I used Pink Himalayan salt
- 1 tsp. basil
- 1/2 tsp. oregano
- 1 tbsp. balsamic vinegar
- mix of your favorite greens I used spinach, and baby kale mix
- 1/4 red onion sliced
- 5-6 grape tomatoes sliced
- 1 avocado chopped
- parmesan gouda cheese cut into bite size chunks
- 1 lime juiced
Heat 1 tbsp. olive oil over medium high heat. Add chopped garlic and cook 1-2 minutes.
Add mix of frozen vegetables. Cook about 5-6 minutes, then add basil, oregano, salt & pepper to taste. Cook an additional 10-12 minutes until veggies are lightly browned. Remove from heat and add balsamic vinegar.
Meanwhile place greens in salad bowl. Top with sautéed veggies, red onion, tomato, avocado and chunks of cheese.
Dress with remaining olive oil and lime juice.