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Mason Jar Green Salad with Creamy Green Dressing

Avocado Mason Jar Green Salad

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



  • 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


  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.
  3. Creamy Green Dressing: In a blender puree all ingredients until homogenous.
  4. Refrigerate.

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

* 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.

Recipe used with permission from Chef Joshua Linton, Ajasteak, Chicago, IL and photograph courtesy of the Hass Avocado Board, Inc.


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