Califonia Bountiful
Main Dish

Stacked avocado herb salad

A variety of flavors, colors and textures is layered into each individual salad. Truffle oil and smoked salt add depth.

Joni Sare
Therapeutic chef and nutrition educator, Cupertino

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First (bottom) layer:
2 cups 1/4-inch cubes avocado
1/2 cup minced scallions
2 tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt

Second layer:
1 cup 1/4-inch cubes red bell pepper
1 cup 1/4-inch cubes orange bell pepper
1/2 cup chopped kalamata olives

Third layer:
1 cup crumbled feta cheese or shredded Parmesan cheese

Fourth (top) layer:
4 tbsp. finely chopped fresh dill
4 tbsp. finely chopped fresh basil
4 tbsp. finely chopped fresh cilantro
4 tbsp. finely chopped fresh parsley

Garnish (optional):
Truffle oil, smoked salt


In 4 separate bowls: Blend avocado mixture until just mixed and most of the avocado is still in chunks. Set aside. Mix bell peppers and olives in a second bowl and set aside. Crumble cheese into small pieces and place in a third bowl. Mix herbs in the fourth bowl.

For each serving: Spread 1/3 cup avocado mixture in a 3-inch diameter circle in the center of a plate, then put 1/3 cup bell pepper mixture on top. Press firmly with the bottom of a cup, slightly pushing bell pepper mixture into avocado mixture so that bell peppers do not topple over. Next, put 2 1/2 tbsp. cheese on top and press firmly. Top with 2 1/2 tbsp. herbs. Repeat for each serving. If you wish, drizzle drops of truffle oil on the plate around each salad and sprinkle with a bit of smoked salt.


  • Stack the salad by creating a mold from an empty can of condensed or evaporated milk, open on each end.

Makes 6 servings


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