AVOCADO, GREENS, BACON, AND PISTACIO SALAD WITH AVOCADO RANCH DRESSING

AVOCADO, GREENS, BACON, AND PISTACIO SALAD WITH AVOCADO RANCH DRESSING


The Dressing:

½ cup Hellmann’s Light Mayonnaise

½ cup plain Greek yogurt

1 tablespoon olive oil

1 ½ tablespoons chives, chopped

1 ½ tablespoons fresh dill, chopped

¼ cup fresh parsley leaves

¼ cup fresh cilantro leaves

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

2 teaspoons lemon zest (1 lemon)

2 tablespoons fresh lemon juice (1 lemon)

1 ripe avocado, seed removed and skinned

¾ cups milk


The Salad:

5-ounces mixed baby kale and spinach (or other greens)

2-ounces fresh pea shoots

1 cup cherry or grape tomatoes, cut in half

½ cup pistachios, shelled

8 slices bacon, cooked crisp and chopped

¾ cup shaved parmesan

2 avocados, seed removed, skinned and chopped into bite-size chunks


Combine all of the dressing ingredients in a blender or food processor and pulse several times to combine.  Run on low until smooth.  Add a little more milk if you like a thinner consistency.


Combine everything except the avocado in a large bowl and toss with about half of the dressing.  When everything is coated, toss in the avocado and garnish with a few more pistachios and more shaved parmesan.


Extra dressing will keep in a jar in the fridge for up to 1 week!

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