Avocado Dressing Over Mixed Green Salad
Creamy, fresh, and full of flavor, this easy avocado dressing is a delicious alternative to vinaigrette and perfect for mixed greens.
Ingredients
- 4 cups mixed green salad
- 4 hard boiled eggs
- 4 radishes, sliced paper thin
- 1 cup Greek yogurt, plain
- 1 avocado, small, halved, pitter and hard shell removed
- 1 garlic clove
- ½ cup fresh Italian parsley, washed and stem removed
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ½ teaspoon sea salt
OPTIONAL
- parmesan cheese, shaved
Instructions
- In a food processor or blender, combine the yogurt, garlic, parsley, lime juice, red wine vinegar, olive oil, and salt. Pulse until the avocado dressing is formed.
- Clean the salad and place it in a large salad bowl. Add the sliced radishes.
- Add 1/2 cup of the salad dressing and mix well. Taste and add more avocado dressing if you wish.
- Slice the hard-boiled eggs and place them alongside the salad.
- Place the shaved parmesan cheese on top of the salad.
Keep the remaining avocado dressing refrigerated for up to a week.
Notes
Keep the remaining avocado dressing refrigerated for up to a week.
The recipe yields close to 2 cups of dressing, and it stores well in the refrigerator
Nutrition
Calories: 640kcal | Carbohydrates: 18g | Protein: 26g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.01g | Cholesterol: 378mg | Sodium: 783mg | Potassium: 1006mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2844IU | Vitamin C: 50mg | Calcium: 210mg | Iron: 4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.