Totally Green Salad

You know how you can’t tell what a dress will look like by simply looking at it on a hanger–you just have to try it on? Sometimes you just can’t tell how a recipe will taste just by reading it–you just have to make it. This salad is one of those. It sounds kind of strange, but it is oh-so-delicious. It has JUST the right combination of sweet and salty, smooth and crunchy. It has received rave reviews every time I’ve made it. Try it. You’re in for a wonderful culinary experience. And take note: there is NO lettuce in this green salad! If you don’t have chives, don’t make this salad. Wait until you do. They are essential, IMHO. I adapted this recipe from fortheloveofyum via food 52.

Serves 4-6
Salad:
2 Granny Smith apples, chopped
2 ripe avocados, chopped
2 tbsp. fresh squeezed organic lemon juice
1 Long English cucumber (leave skin on) chopped
1/2 cup roughly chopped pistachios
1/2 cup green or golden raisins
1/2-3/4 cup crumbled gorgonzola
chopped chives for garnish

Toss the apple and avocado with the lemon juice to prevent browning. Combine all ingredients in a bowl and top with the chive dressing. (You probably won’t need it all, and it is great the next day.) Season with salt and pepper and garnish with chives.

Chive Dressing:
2 cloves garlic
4 tbsp. Champagne vinegar
2 tsp. sour cream
2 tbsp. honey
2 tbsp. chopped chives
4 tbsp EV Olive oil
sea salt and pepper

Mix first 5 ingredients in a blender, then with machine running, pour in the olive oil till well combined. Season with salt and pepper.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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