10 1/2 oz. assorted local greens and leaves (baby romaine, watercress, arugula, lolla rossa, purslane)
3/8 cup thinly sliced scallion
12 each mint sprigs
12 each basil sprigs
1/4 cup (144 each) edamame
1 1/2 each Green Zebra tomato, sliced and lightly salted
1 1/8 cups Creamy Green Dressing (recipe follows)
As needed to taste, salt and cracked pepper
1 1/2 each ripe, Fresh Hass Avocado*
As needed, micro herbs for garnish
Creamy Green Dressing – Yield: 3 cups
1/8 cup buttermilk
1/2 lb. sour cream
1/8 cup mayonnaise
1/8 tsp. Sriracha
3/4 tsp. scallion
1 tsp. cilantro leaves
1/2 oz. parsley leaves
3/4 tsp. chives
1/2 oz. garlic, cooked but not caramelized in oil
1/8 tsp. fresh jalapeño
2/3 Tbsp. fresh lime juice
3/4 tsp. salt
1/8 tsp. sugar
1/4 tsp. celery seed, toasted and ground
Per Order (one serving)
Toss together 1 3/4 oz. local greens, 1 Tbsp. thinly sliced scallion, 2 mint sprigs, 2 basil sprigs, 12 each edamame, 1/4 each Green Zebra tomato, 3 Tbsp. Creamy Green Dressing and salt and pepper to taste.
Serve in a mason jar and top with 1/4 each sliced Fresh Hass Avocado in a fan shape.
Garnish with micro herbs.
Creamy Green Dressing Preparation
In a blender puree all ingredients until homogenous.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.