Rosemary, Peas, Lemon Chicken
Rosemary, Peas, Lemon Chicken. Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of …
- 35 mins
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Mixed Green Salad with Avocado Dressing
- 5 mins total
- 5 mins prep
- serves 2 cups
IntroductionSkip To The Recipe
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.
Nutrition Facts
Mixed Green Salad with Avocado Dressing
Amount Per Serving
Calories 622
Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 9g56%
Cholesterol 378mg126%
Sodium 760mg33%
Potassium 856mg24%
Carbohydrates 15g5%
Fiber 7g29%
Sugar 5g6%
Protein 25g50%
Vitamin A 1930IU39%
Vitamin C 31.7mg38%
Calcium 193mg19%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Mixed Green Salad with Avocado Dressing
- 5 mins total
- 5 mins prep
- serves 2 cups
Ingredients
-
4 hard boiled eggs
-
4 paper thin cut radishes
-
shaved parmesan cheese
-
1 cup plain Greek yogurt
-
1 small, halved, pitter and hard shell removed avocado
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1 garlic clove
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1/2 cup washed and stem removed fresh parsley
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2 tablsepoons red wine vinegar
-
1/4 cup olive oil
-
1/2 teaspoon salt
Instructions
-
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.
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