Tomato and Avocado Salad with Green Empress Dressing
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
Other Uses:
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.
