Avocado Mason Jar Green Salad with Creamy Green Dressing

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 7 oz. assorted local greens and leaves (baby romaine, watercress, arugula, lolla rossa, purslane)
• 3 Tbsp. thinly sliced scallion
• 8 mint sprigs
• 8 basil sprigs
• 4 edamame
• 1 Green Zebra tomato, sliced, lightly salted
• 6 oz. creamy green dressing (recipe follows)
• salt and cracked pepper (as needed to taste)
• 1 ripe, fresh avocado, halved, pitted and peeled
• micro herbs for garnish (as needed)

• Creamy Green Dressing - Yields 1 1/2 cups (more than needed for the recipe)

• 1 oz. buttermilk
• 8 oz. sour cream
• 1 oz. mayonnaise
• 5 drops of Sriracha
• 1 tsp. scallion, chopped
• 1 tsp. cilantro leaves, chopped
• 1 Tbsp. parsley leaves
• 1 tsp. chives, chopped
• 1 garlic clove, cooked but not caramelized in oil
• fresh jalapeño, chopped (to taste)
• 2 tsp. fresh lime juice
• 3/4 tsp. salt
• 1 dash of sugar
• 1/4 tsp. celery seed, toasted, ground

Instructions:

1. Creamy Green Dressing Preparation:

2. In a blender purée all ingredients until homogenous.
3. Refrigerate.

1. Salad - Per serving:

2. Toss together 1 3/4 oz. local greens, 1 Tbsp. thinly sliced scallion, 2 mint sprigs, 2 basil sprigs, 12 edamame, 1/4 Green Zebra tomato, 3 Tbsp. Creamy Green Dressing and salt and pepper to taste.
3. Serve in a mason jar and top with 1/4 each sliced fresh avocado in a fan shape.
4. Garnish with micro herbs.