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Jamie Johnson
Rancho Simpatica
Fillmore, California
For California Avocado grower Jamie Johnson, quality is more than just a word. It represents his commitment to deliver the delicious taste and creamy smooth texture you've come to expect from California Avocados. Jamie represents the next generation of California Avocado growers and is...
GREEN GODDESS SALAD WITH ROMAINE, CUCUMBER AND CALIFORNIA AVOCADO
Categories
- Salads & Dressings,
- Quick and Easy,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Recipe created by Connie Guttersen, RD, PhD, The New Sonoma Cookbook
Recipe Provided By the California Avocado Commission
Ingredients
-
2.000
2
hearts of romaine lettuce
-
1.000
1
hot house cucumber, peeled, seeded and sliced into ¼-inch wide half moons
-
4.000
4
radishes, thinly sliced
-
1.000
1
ripe, Fresh California Avocado, halved, peeled and seeded
-
0.500
½
cup
Green Goddess Dressing (see make-ahead recipe below)
-
1.000
1
Tbsp.
chopped chives
-
0.000
Salt, pepper and lemon juice, to taste
-
0.000
Green Goddess Dressing
-
0.500
½
cup
buttermilk
-
0.500
½
cup
white beans, cooked, drained
-
0.500
½
tsp.
chopped garlic
-
3.000
3
anchovy filets, chopped
-
1.000
1
Tbsp.
chopped capers
-
1.000
1
Tbsp.
chopped tarragon or parsley leaves
-
1.000
1
Tbsp.
chopped chives
-
1.000
1
shake hot pepper sauce
-
0.500
½
tsp.
apple cider vinegar
-
1.000
1
tsp.
lemon juice
-
0.000
Salt and pepper, to taste
-
2.000
2
Tbsp.
low-fat sour cream
Instructions
- Cut lettuce in half lengthwise, remove core and cut into 1-inch wide pieces, wash well and spin in salad spinner to remove excess water.
- Combine lettuce, cucumber and radishes in a large bowl. Sprinkle with salt and pepper.
- Cut avocado in half lengthwise and remove seed and peel. Cut avocado into 1/2-inch cubes. Sprinkle with salt and pepper.
- Toss romaine mixture with the salad dressing, adjust seasoning with salt, pepper and a squeeze of lemon, gently mix in the avocado.
- Divide among plates. Sprinkle with chives.
Green Goddess Dressing Instructions
Combine buttermilk, white beans, garlic and anchovy in blender. Blend until smooth. Add in remaining ingredients except sour cream and pulse until slightly chunky. Adjust seasoning with salt and pepper. Stir in sour cream.
© 2011 Connie Guttersen, RD, PhD.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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