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Mason Jar Green Salad Recipe

Dine on the “greener” side with this green salad recipe that features green tomatoes, mint, basil and edamame topped with a creamy green salad dressing.

Recipe courtesy of Chef Joshua Linton, Ajasteak, Chicago, IL

Re-Calculate: Ingredients

Ingredients:
  • 21 oz. assorted local greens and leaves (baby romaine, watercress, arugula, lolla rossa, purslane)
  • 3/4 cup thinly sliced scallion
  • 24 each mint sprigs
  • 24 each basil sprigs
  • 4 oz. (144 each) edamame
  • 3 each Green Zebra tomato, sliced and lightly salted
  • 18 oz. Creamy Green Dressing (recipe follows)
  • As needed to taste, salt and cracked pepper
  • 3 each ripe, Fresh Hass Avocado*
  • As needed, micro herbs for garnish
Creamy Green Dressing - Yield: 3 cups
  • 2 oz. buttermilk
  • 1 lb. sour cream
  • 2 oz. mayonnaise
  • 1/8 tsp. Sriracha
  • 1/4 oz. scallion
  • 1/3 oz. cilantro leaves
  • 1 oz. parsley leaves
  • 1/4 oz. chives
  • 1 oz. garlic, cooked but not caramelized in oil
  • 1/8 tsp. fresh jalapeño
  • 4 tsp. fresh lime juice
  • 1 1/2 tsp. salt
  • 1/8 tsp. sugar
  • 1/2 tsp. celery seed, toasted and ground
Instructions:
  1. Per Order (one serving)
    Toss together 1 3/4 oz. local greens, 1 Tbsp. thinly sliced scallion, 2 mint sprigs, 2 basil sprigs, 12 each edamame, 1/4 each Green Zebra tomato, 3 Tbsp. Creamy Green Dressing and salt and pepper to taste.
  2. Serve in a mason jar and top with 1/4 each sliced Fresh Hass Avocado in a fan shape.
  3. Garnish with micro herbs.
Creamy Green Dressing Preparation
  1. In a blender puree all ingredients until homogenous.
  2. Refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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