Avocado

Shades of Green Chopped Salad

January 13, 2011
Photo by Mark Weinberg
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 —fortheloveofyum

Test Kitchen Notes

Fast-forward to summer. Admittedly, we're tiptoeing a bit out of season here in the Northeast for this salad, but trust us, it's worth it. Fortheloveofyum has assembled a cool palette of greens -- crisp cucumber, tart Granny Smith, crunchy pistachio, sweet golden raisin, and a sparkly creme fraiche and chive dressing to hold it all together -- all while cleverly sidestepping the distraction of the classic salad green: lettuce. Bites of salty bleu sharpen the focus. We say: let the sun shine. - A&M —The Editors

  • Serves 2 to 3
Ingredients
  • Chive dressing
  • 1 small clove garlic
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon crème fraîche
  • 1 tablespoon honey
  • 1 tablespoon chopped chives
  • 2 tablespoons extra-virgin olive oil
  • 1 pinch sea salt and black pepper, plus more to taste
  • 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 golden raisins
  • 1/3 cup crumbled gorgonzola cheese, room temperature
  • 1 pinch salt and black pepper, plus more to taste
  • 2 tablespoons chopped chives, for garnish (optional)
In This Recipe
Directions
  1. Chive dressing
  2. In a blender, add in the garlic, Champagne vinegar, crème fraîche, honey, chives, salt, and pepper. Blend until combined.
  3. With the blender still on, through the top, stream in the olive oil. Blend until combined. Taste for salt and pepper. Set aside.
  1. Salad
  2. 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—I don't like mine too wet. Season with salt and pepper to taste. Garnish with some chopped chives. This salad can be made up to 3 to 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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