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Baby Lettuces, Berries & Avocado With Gorgonzola Dressing

25 min

| Serves 4 |

223 calories per serving

Ingredients

Salad

  • 5 ounces ready-to-eat baby lettuces suchBaby Lettuces, Berries & Avocado With Gorgonzola Dressing
    as baby romaine, mesclun mix or spring mix
  • 8 ounces fresh strawberries, rinsed, hulled and patted dry
  • 4 ounces blackberries, rinsed, hulled and patted dry
  • 1/2 avocado, peeled and sliced into roughly 1/2 inch pieces
  • 1 ounce roasted Hawaiian macadamia
    Baby Lettuces, Berries & Avocado With Gorgonzola Dressing

    For best flavor, remove the entire stem when hulling berries.

    nuts,* chopped

*If macadamia nuts are unavailable, substitute roasted hazelnuts.

Gorgonzola Dressing

  •  1 ounce gorgonzola cheese (about 2 generous tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1 – 3 medium fresh cloves garlic, chopped
  • Pinch of sugar
  •  Salt & fresh ground pepper to taste

Directions

Prepare the salad ingredients:  Transfer the salad greens to a serving bowl.  Add about two thirds of the remaining ingredients, reserving the rest as garnish.

Make the dressing:  In a blender, mix the gorgonzola, olive oil, Baby Lettuces, Berries & Avocado With Gorgonzola Dressingvinegar, lemon juice and sugar with a conservative amount of garlic, salt and pepper.  Taste-test the dressing on a piece of lettuce.  Add more garlic, salt and pepper according to taste.  Baby Lettuces, Berries & Avocado With Gorgonzola DressingMix again and repeat the taste-test.  Adjust seasonings accordingly.

Assemble the salad:  Toss the salad with a light but thorough coating of the dressing. Garnish with the reserved berries, avocado and macadamia nuts.  Drizzle additional dressing over the salad, if desired.  Serve, and enjoy!

 

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