Greens With Bacon and Florida Avocado Dressing

“Delicious recipe - love the combo of smooth, crisp, velvety, savory. Found in the Miami Herald. Dressing will keep 3 days (like it's going to need to last that long! LOL) per the article.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the dressing, combine the chopped avocado, buttermilk, vinegar, shallots, parsley, garlic, salt and pepper in a blender; process until smooth. With the motor running, add the olive oil in a thin stream and process until smooth.
  2. To make the salad, toss the mesclun with the bacon in a large bowl. Add ½ cup dressing and toss until evenly coated. (Refrigerate remaining dressing for later use.).
  3. Season the salad with salt and pepper and mound on 8 salad plates. Tuck avocado wedges into greens. Makes 8 servings plus 1 cup additional dressing.

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