Salad for Dinner Sound Good to You? This One Fits the Bill. Creamy, Crunchy, Bright, and So Satisfying.
Dinner salad nights are some of my favorite meals. It had been quite awhile since I’d made an avocado dressing and when I came upon this recipe from A Cozy Kitchen at Food52, it reminded me how much I like these kinds of dressings – avocado, green chili, olive oil, lemon juice, yogurt, poppy seeds, salt and a few mint leaves went into this one. Simply throw everything into the blender and you’re done.
One of the interesting elements of this salad was the addition of asparagus stalks, which are shaved using a vegetable peeler. I greatly enjoyed the crisp delicate texture and flavor of the thin strips. I used Boston lettuce, red leaf lettuce and a little radicchio for my salad greens.
The recipe called for burrata and as much as I love it, I didn’t think it would add much to the flavor profile of this salad. Already containing creamy avocado and mild sweet peas, I thought some good briny feta would better suit my taste. Topping it all off with a sprinkle of poppy seeds added an extra little bit of crunch.
My friends, this is a truly wonderful salad. Some crusty bread is the only thing needed to make this into a full meal.
Here is the link to the full recipe: