Grape, Broccoli, and Avocado Salad with Toasty Oat Topping
Ingredients
Toasty Oat Topping:
- ½ tablespoon butter
- ⅓ cup sliced almonds coarsely chopped
- 3 tablespoons steel-cut oats
- ⅛ teaspoon seasoned salt
- ¼ teaspoon Italian herb seasoning
Dressing:
- 6 tablespoons extra-virgin olive oil
- ⅓ cup quartered red or green grapes
- ¼ cup wine vinegar
- 1 tablespoon honey
- ¼ teaspoon sea salt
- Freshly ground black pepper
Salad:
- 1 12-ounce bag broccoli slaw mix
- 2 cups lightly packed torn curly kale
- 1½ cups halved grapes
- ½ cup minced red onion
- ⅓ cup chopped dried figs
- Freshly black ground pepper
- 1 large firm but ripe avocado diced
Instructions
To make topping:
- In a medium skillet over medium-low heat cook butter, almonds, oats, salt, and herb seasoning about 5 minutes or until lightly toasted and fragrant. Continue to stir frequently.
To make dressing:
- In a small blender puree olive oil, grapes, wine vinegar, honey, sea salt, and black pepper to taste until smooth.
To make salad:
- In a large bowl mix broccoli slaw, kale, grapes, red onion, and figs.
- Season with pepper to taste and drizzle with dressing; toss well to coat. Add avocado and toss mixture lightly.
- Transfer to six serving plates or bowls and sprinkle with toasted oat topping. Makes 6 servings. Recipe from California Table Grape Commission.