Spring Lettuces With Avocado Dressing and Pistachios

Name: Spring Lettuces With Avocado Dressing and Pistachios
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 0 avocado, pitted (slice remaining 3/4 avocado ~ see below); 118.29 ml buttermilk; 9.85 ml sherry wine vinegar or 9.85 ml red wine vinegar; 2.46 ml kosher salt; 1.23 ml black pepper, freshly ground; 1419.54 ml torn lettuce (spring mix preferred); 1 avocado, sliced (from above); 118.29 ml grape tomatoes (optional); 78.78 ml pistachios (shelled and roasted)

Submitted by KerfuffleUponWincle

"Adapted from Real Simple's facebook page featuring 13 Fresh Side Dishes for Spring -- life made easier, every day! Make it a one dish meal by topping the salad with grilled chicken --"

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photo by breezermom

Ready In:: 10mins
Ingredients:: 9
Serves:: 4

ingredients

0 avocado, pitted (slice remaining 3/4 avocado ~ see below)
118.29 ml buttermilk
9.85 ml sherry wine vinegar or 9.85 ml red wine vinegar
2.46 ml kosher salt
1.23 ml black pepper, freshly ground
1419.54 ml torn lettuce (spring mix preferred)
1 avocado, sliced (from above)
118.29 ml grape tomatoes (optional)
78.78 ml pistachios (shelled and roasted)

directions

In a food processor, process 1/4 avocado, buttermilk, vinegar, salt and pepper until smooth.
Drizzle the lettuces, sliced avocados, and tomatoes if desired, with the dressing and sprinkle with the pistachios.

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Reviews

What a wonderful salad to have on a hot steamy night like the one I am having! The creaminess of the avocado dressing is wonderful with the additional tang of the vinegar, and just perfect with the saltiness of the pistachios! I'd definitely add the grape tomatoes.....they are so good with this dressing. Thanks for sharing your delicious recipe! Made for Photo Tag.

breezermom
A lovely salad! I used plain almond milk instead of buttermilk, just used a little less. Thanks! Made for Sping Pick a Chef event 2014

Sharon123
UPDATE: I have made this with frozen buttermilk and 1/4 avocado (mashed with a little lemon) that I had froze. I was surprised at how well it turned out. I added some roasted garlic that I had on hand and the rest was the same. This just turned into my "go to" salad recipe!!! Yummers!!! Mar 2/13: I really enjoyed this salad....but I did make some changes, I added about 1/2 tsp garlic, salt, pepper and 2 shots of hot sauce. I served this over baby romaine lettuce, craisins, pistachios, strawberries and the other half of the avocdo. Yummy! The colours from this salad was very appealing! The tang from the buttermilk gives a really nice taste. I had found this recipe in Real Magazine, so I am glad that it was already posted!!!

Abby Girl