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Tomato And Avocado Salad With Green Empress Dressing

A purée of peas and a handful of fresh herbs lend this nutritious dressing its emerald green glow. With only a speck of fat and minimal calories, it provides more than a significant amount of vitamins A and C - with calcium and iron, too - when dressing a salad of red, ripe tomatoes, buttery avocado and low-fat mozzarella cheese.

Recipe by Canned Food Alliance
Servings
6
Tags
lunch, gluten free, nut free, vegetarian, salad, easter, memorial day

Ingredients


Dressing Ingredients
  • 1 can (8.5 ounces) sweet peas, drained
  • 1 cup fresh herb leaves (parsley, chive, basil and/or mint)
  • 2 scallions, trimmed and coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons white, distilled vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper Kosher salt, to taste*
Salad Ingredients
  • 3 large ripe tomatoes, each cut in 6 slices
  • 2 avocados, pitted and peeled, each cut in 9 wedges
  • 12 ounces low-fat, mozzarella, halved and cut in 18 slices
  • Kosher salt and ground black pepper, to taste
  • 1 lemon cut in 6 wedges

Preparation

  1. To make the dressing purée, all of the dressing ingredients in a blender or food processor until smooth.
  2. Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates.
  3. Season with salt and pepper.
  4. Drizzle half the dressing over top and garnish with lemon wedges.
  5. Serve the remaining dressing on the side.