Mixed green salad with avocado dressing
As summer is coming to an end, well at least in the Northern Hemisphere that is, I could not help myself but to prepare one more summer salad.
My Family is a bit tired of my usual vinaigrette. And seeing that I love vinegar, you can only imagine their faces when they bite into the crisp green lettuce….
The search for something new and exciting brought me to run across so many wonderful recipes where plain Greek Yogurt was used. An array of recipes floated upon my desk, and, of course, I got side tracked… The recipe I am sharing tonight, Mixed Green Salad with Avocado Dressing is a combination of two of our favorite ingredients: Avocado and Greek Yogurt. We could not get enough of it. Fresh, light and delicious.
The recipe yields close to 2 cups and it stores well in the refrigerator. Perfect with plain green salad alongside roasted chicken.
I do hope you will enjoy it as much as we did.
Mixed Green Salad with Avocado Dressing
- 4 hard boiled eggs 4 hard boiled eggs
- 4 radishes 4 paper thin cut radishes
- parmesan cheese shaved parmesan cheese
- 1 cup Greek yogurt 1 cup plain Greek yogurt
- 1 avocado 1 small, halved, pitter and hard shell removed avocado
- 1 garlic 1 garlic clove
- 0.5 cup parsley 1/2 cup washed and stem removed fresh parsley
- 2 red wine vinegar 2 tablsepoons red wine vinegar
- 0.25 cup olive oil 1/4 cup olive oil
- 0.5 tsp salt 1/2 teaspoon salt
- Clean the salad and place it in a large salad bowl.
- Combine yogurt, avocado, garlic, parsley, lime juice, red wine vinegar, olive oil and salt in a blender and process until smooth. Add more oil if need be.
- Mix the salad, radishes with the avocado dressing. Place a mound in a dish.
- Slice the hard boiled eggs and place them alongside the salad.
- Sprinkle the shaved Parmesan cheese in top of salad.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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