Mason Jar Green Salad with
Creamy Green Dressing

Go green with this green Hass Avocado salad recipe that features green tomatoes, mint, basil and edamame topped with a creamy green salad dressing.

Yield: 1 1/2 cups dressing (more than needed for the recipe)

Ingredients

Salad

• 7 ounces assorted local greens and leaves (baby romaine, watercress, arugula, lolla rossa, purslane)
• 3 tablespoons thinly sliced scallion
• 8 mint sprigs
• 8 basil sprigs
• 4 edamame
• 1 Green Zebra tomato, sliced and lightly salted
• 6 ounces Creamy Green Dressing (recipe follows)
• As needed to taste, salt and cracked pepper
• 1 ripe, Fresh Hass Avocado*
• As needed, micro herbs for garnish

Creamy Green Dressing

• 1 ounce buttermilk
• 8 ounces sour cream
• 1 ounce mayonnaise
• 5 drops Sriracha
• 1 teaspoon chopped scallion
• 1 teaspoon chopped cilantro leaves
• 1 tablespoon parsley leaves
• 1 teaspoon chopped chives
• 1 clove garlic, cooked but not caramelized in oil
• Chopped fresh jalapeño, to taste
• 2 teaspoons fresh lime juice
• 3/4 teaspoon salt
• 1 dash sugar
• 1/4 teaspoon celery seed, toasted and ground

Instructions

Salad

1. Per serving: Toss together 1 3/4 ounces local greens, 1 tablespoon thinly sliced scallion, 2 mint sprigs, 2 basil sprigs, 12 edamame, 1/4 Green Zebra tomato, 3 tablespoons Creamy Green Dressing and salt and pepper to taste.
2. Serve in a Mason jar and top with 1/4 each sliced Fresh Hass Avocado in a fan shape. Garnish with micro herbs.

Creamy Green Dressing

1. In a blender puree all ingredients until homogenous.
2. Refrigerate.

Notes

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Attribution

Recipe used with permission from: Chef Joshua Linton, Ajasteak, Chicago, IL

Photo courtesy of: Hass Avocado Commission