Tomato and Avocado Salad with Green Empress Dressing
1 can (8 1/2 ounces) sweet peas, drained
2 scallions, trimmed and coarsely chopped
2 cloves garlic, coarsely chopped
1 cup fresh herb leaves (parsley, chive, basil and/or mint)
2 tablespoons white distilled vinegar
2 tablespoons lemon juice
1/2 cup low-fat buttermilk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
For the salad:
3 large ripe tomatoes, each cut in 6 slices
2 avocados, pitted and peeled, each cut in 9 wedges
12 ounces fresh low-fat, mozzarella, halved and cut in 18 slices
Kosher salt and ground black pepper, to taste
1 lemon cut in 6 wedges
To make the dressing purée, all of the ingredients in a blender or food processor until smooth.
Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates. Season with salt and pepper. Drizzle half the dressing over top and garnish with lemon wedges. Serve the remaining dressing on the side.
Shrimp Salad with Green Empress Dressing: Mix 1/2 cup Green Empress Dressing and the finely grated zest and juice of 1/2 lemon. Toss 1 pound cooked shrimp, cut in bite-size pieces, 1 cup diced red bell pepper, 2 thinly sliced scallions and the dressing until everything is uniformly coated; serves 4.
Chicken Taco Primavera: Mix 1 1/3 cups (6 ounces) shredded, cooked chicken breast, 1/4 cup canned diced green chilies, 1/4 cup Green Empress Dressing, 2 teaspoons lime juice and 1/8 teaspoon chili powder and heat in a skillet or microwave until heated through. Serve with
8 warm tortillas (about 6 inches), 1/2 cup shredded lettuce, 1/2 cup diced tomato and 1/2 cup shredded tacos cheese; serves 4.
Grilled Salmon with Emerald Lacquer: Coat 1 pound salmon fillet with 1/4 teaspoon Southwest seasoning and 1 teaspoon olive oil. Grill about 5 minutes per side over a medium-hot direct fire until the fish flakes to gentle pressure. While the salmon is grilling mix 1/3 cup Green Empress Dressing and the finely grated zest and juice of 1 lime and pour over the grilled salmon; serves 4.