Tomato and Avocado Salad with Green Empress Dressing
September 15, 2020
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.
Persons
6
Prep Time
15 minutes
Total Time
15 minutes
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
Instructions
- To make the dressing purée, 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.
