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.

Avocado Mason Jar Green 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


  1. Salad: 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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