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You might wonder: Is four cloves of garlic in the salad dressing a bit much?  Not if you like garlic.  It’s tangy, pungent bite brings out the best in blue cheese.

Avocado, Tomato & Blue Cheese With Savory Blue Cheese Dressing

25 min

| Serves 6 |

255 calories per serving

Ingredients

Salad

  • 1 medium head Napa cabbage

    Avocado, Tomato & Blue Cheese Salad with Savory Blue Cheese Dressing

    I love Napa cabbage for its flavor and texture, which is sweet, crunchy and less fibrous than other cabbages.  Its pale green frilly edges make it a pretty addition to any salad.

  • 1 medium head radicchio
  • 2 small Haas avocados
  • 2 on-the-vine or other sweet, flavorful tomatoes
  • 2 ounces hard, aged blue cheese such as Danish or Saga blue
  • Optional: 1/2 – 2/3 cup salted croutons

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • Juice of 1/2 small lemondanish blue cheese
  • 2 ounces hard, aged blue cheese such as Danish or Saga
  • 4 small cloves garlic, smashed or minced
  • Several grinds of fresh pepper

Directions

Prepare salad ingredients: Tear or chop radicchio and napa cabbage into salad size pieces, discarding the thick, fibrous stems. Transfer to the colander of a salad spinner and rinse well with cold water. Spin dry, and set aside. Cut the tomatoes and avocado into roughly 1/2 inch pieces. Slice the blue cheese into very thin pieces, about 1 inch square.

Make the dressing: In a blender, combine all of the dressing ingredients and mix until smooth. Note: Extra dressing keeps, refrigerated, for a week and is luscious with any combination of salad greens as well as roasted beets, apples, grapes or strawberries. 

blue cheeseblending blue cheese dressingsavory blue cheese dressing
Assemble the salad
: Transfer all of the salad ingredients to a serving bowl, reserving about half the tomatoes, avocado, blue cheese and croutons (optional) for garnish. Toss the salad with a light coating of the dressing. Garnish with the reserved ingredients. Drizzle additional dressing on the salad, if desired. Grind a bit of pepper over the salad; serve, and enjoy!*Note: Extra dressing keeps, refrigerated, for a week. It is luscious with any combination of salad greens - especially romaine, Boston lettuce, and frisée. Also compliments roasted beets, apples, grapes or strawberries. 

 

 

 

 

 

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