A purée of peas and a handful of fresh herbs lend this nutritious dressing its emerald green glow.
Tomato and Avocado Salad with Green Empress Dressing, 6 servings
1 can (8.5 oz) sweet peas, drained
1 cup fresh herb leaves (parsley, chive, basil, and/or mint)
2 scallions, trimmed and coarsely chopped
1/2 cup low-fat buttermilk
1 Tbsp. extra virgin olive oil
2 Tbsp. white, distilled vinegar
2 Tbsp. fresh lemon juice
1/4 tsp. ground black pepper
3 large ripe tomatoes, cut into 6 slices
2 avocados, pitted and peeled, each cut into 9 wedges
12 oz. low-fat mozzarella, halved and cut into 18 slices
kosher salt and ground black pepper, to taste
1 lemon cut in 6 wedges
To make dressing puree, place all of the dressing ingredients in a blender or food processor until smooth.
Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates.
Season with salt and pepper. Drizzle half the dressing over top and garnish with lemon wedges. Serve the remaining dressing on the side.
*Recipe and photo from the Canned Food Alliance
For a printable version of this recipe, click here: Tomato and Avocado Salad with Green Empress Dressing
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