Tomato and Avocado Salad with Green Empress Dressing

  • Yield 6 servings

A purée of peas and a handful of fresh herbs lend this nutritious dressing its emerald green glow.


Green Empress Dressing:
1 -- (8.5-ounce) can sweet peas, drained
1 cup fresh herb leaves (parsley, chive, basil and/or mint
2 -- scallions, trimmed and coarsely chopped
2 -- garlic cloves, coarsely chopped
1/2 cup low-fat buttermilk
1 tablespoon extra-virgin olive oil
2 tablespoons white, distilled vinegar
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 large ripe tomatoes, each cut in 6 slices
2 -- avocados, pitted and peeled, each cut in 9 wedges
12 ounces low-fat, mozzarella, halved and cut in 18 slices
1/4 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 -- lemon cut in 6 wedges


  1. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.
  2. Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates. Season with salt and pepper. Drizzle half the dressing over salad and garnish with lemon wedges. Serve the remaining dressing on the side.



Get every new post delivered to your Inbox.

Join 240 other followers