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.
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.
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.