Grilled California Avocado, Sweet Potato and Arugula Salad

Index Fresh Inc., Mission Produce Inc., West Pak Avocado, Del Rey Avocado

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• 1¼ lb small sweet potatoes, peeled, sliced crosswise ¼ inch thick
• Olive oil
• 2 ripe, firm Fresh California Avocados, halved, pitted and peeled
• 4 cups baby arugula
• ⅓ cup red onion, slivered
• ¾ cup balsamic vinaigrette
• ¼ cup shelled, roasted and salted pistachios (optional)

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Heat grill to medium-low (350 F). Brush both sides of the sweet potato slices with olive oil and grill for 12 minutes or until tender and lightly charred, turning once or twice. Remove from grill and let cool.

Increase heat to high (450 to 550 F). Brush both sides of the avocados with olive oil. Place avocados cut side down on grill, cover and cook for 1 minute until light grill marks show.

Arrange arugula, sweet potatoes, onion and avocados on plates. Drizzle with vinaigrette; sprinkle pistachios over salad, if desired. Makes 4 servings.