This salad is a little involved, but the creamy dressing can go a long way and be used with other veggies and dishes. Balancing the fattiness from the avocado with citrus and adding a punch from the basil blends well with buttery greens and zesty microgreens. Finally, adding hazelnuts and tomato/cucumber/avocado straight into the salad for texture makes this more filling than your every day salad. Pairs very well with grilled fish, like salmon or even chicken.
Due to the blending/food processing required for the dressing, it's easier to make a higher volume than required for just one salad. This should keep in the refrigerator for 3 days, just blend and add lime/salt to spruce it up before serving.
Ingredients
Mixed Greens 4-6oz - Combination of lettuce (Romaine, Roof Lettuce, Butter Lettuce)
Microgreens 2oz - (bok choy, arugula, kale)
6 Cherry Tomatoes - sliced in half or quarters
1/2 fresh avocado - chunks
1 persian Cucumber - sliced into 1/8 inch circles
Hazelnuts - handful - crushed
Optional: 1/2 onion- julienned
Vinaigrette
1/2 fresh Jalapeño - diced
1/2 medium avocado
1/4 cup - olive oil
1/4 cup - Water
2 Tsp Champagne vinegar
1/2 lime juiced
1/4 lemon juiced
1 Tsp salt
Basil - fresh - handful - 2oz
1 tsp Dried basil
hazelnuts - handful
1 Tsp Agave syrup or dash of sugar.
black pepper
Optional: 1 shallot/garlic peeled
Steps:
Depending on your blender/food processor situation, you may have to add more water than specified.
Start with a pesto by adding the basil leaves and hazelnuts to the processor, along with the olive oil, lime, lemon, agave syrup, vinegar and water. Blend, add more water if too thick.
Add salt, jalapeno, hazelnuts , (optional:shallots or garlic) and avocado and blend again. Add more water if required, then adjust for salt and citrus and agave. Blend again.
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