Shades of Green Chopped Salad

By • January 13, 2011 • 1 Comments

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Author Notes: I love combining sweet and savory in salads and that is where the idea for this dish came from. Dried fruits and nuts are a must in most of my salads, I love the texture and crunch they have and the wonderful contrast they give to the freshness of fruits and vegetables.
fortheloveofyum

Serves 2-3

for the chive dressing

  • 1 small clove garlic
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon creme fraiche
  • 1 tablespoon honey
  • 1 tablespoon chopped chives
  • 2 tablespoons extra-virgin olive oil
  • sea salt and black pepper, to taste
  1. In a blender, add in the garlic, Champagne vinegar, creme fraiche, honey, chives, salt, and pepper. Blend until combined.
  2. With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.

for the chopped salad

  • 1 Granny Smith apple, chopped
  • 1 Hass avocado, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 english cucumber, chopped
  • 1/4 cup chopped pistachios
  • 1/4 cup green raisins
  • 1/4-1/2 cup (depending on how much cheese you like in your salad) crumbled gorgonzola cheese, at room temperature
  • chive dressing (recipe above)
  • salt and black pepper, if necessary
  • chopped chives, for garnish, optional
  1. Toss the apple and avocado in the lemon juice so they don't oxidize. Then, combine all of the ingredients in a bowl and toss with the chive dressing. You may not have to use all of the dressing, it depends on how you like your salad. I don't like mine too wet. If necessary, add extra salt and pepper. Garnish with some chopped chives. This salad can be made up to 3-4 hours in advance. If you are making the salad in advance add in the room temperature gorgonzola when you serve the salad.
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Tags: apple, doubled easily, Salads, Salads, travels well, Vegetarian

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over 2 years ago bugbitten

We're bringing the salad course to a dinner for seven tomorrow night. I'll double your recipe and let you know how it works out. Bummer that I have to pick up the avocados day of. Good tip on the lemon holding off oxidation. I'm thinking of some minced red pepper to stretch the overall volume, and for the color.