Baby Lettuces, Berries & Avocado With Gorgonzola Dressing
25 min
| Serves 4 |
223 calories per serving
Ingredients
Salad
- 5 ounces ready-to-eat baby lettuces such
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
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, vinegar, 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. Mix 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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