Herbed Avocado Chopped Salad Recipe
This chopped salad recipe will add great variety to your salad routine.
ingredients
- 1¼ cups canned light coconut milk
- ¼ ripe avocado, pitted, peeled and chopped
-
1 tablespoon Rustic Herb Seasoning
- 18 ounces chopped Romaine lettuce
- 2 medium tomatoes, seeded and chopped
- 1 medium cucumber, seeded and chopped
- Chopped red onion, optional
- Shredded cheese or blue cheese, coutons, optional
cooking methods
- No bake/cook
directions
- In a blender, combine first 3 ingredients; blend until smooth. Salt and pepper as desired.
- In large bowl, combined remaining ingredients with desired amount of dressing. Toss to coat.
- Divide salad among 6 salad plates.
Makes 6 servings.
Make Ahead: Prepare step 1; place in a storage container. Refrigerate up to 2 days.
Note: Leftover salad dressing can be stored in refrigerator up to 1 week.
For remix Shrimp & Veggie Chowder recipe: Place remaining ½ cup canned light coconut milk (left in can) in a store container. Refrigerate up to 2 days.
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Rated 4 out of
5
by
Sandy In MI from
Avocodo Salad
The salad itself was really good, But I thought the dressing could have used a little more season or flavor. I would make again and possibly change it up. I added the additional avocado and garlic pepper crispy onions
Date published: 2018-03-14