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Mesclun Salad with Hass Avocado Cilantro Pesto Vinaigrette Recipe
Looking for a simple vinaigrette salad dressing? Serve up this cilantro vinaigrette dressing on a mesclun salad mix for a quick lunch or side dish.
Recipe courtesy of Sara Haas, RD, LDN – Centered Chef and Instructor Kendall College
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
View the Hass Avocado Foodservice Culinary Lesson Plan
Recipe courtesy of Sara Haas, RD, LDN – Centered Chef and Instructor Kendall College
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
View the Hass Avocado Foodservice Culinary Lesson Plan
Re-Calculate: Ingredients
Recipe features: Vegan, Vegetarian
Ingredients:
- 1 lb. spring greens
- 1/4 lb. carrots, julienne
- 1/2 lb. grape tomatoes, quartered
- 1/4 lb. red bell peppers
- 2 each ripe, Fresh Hass Avocados*, 1/2-inch dice
- Avocado Cilantro Pesto Vinaigrette (recipe follows)
Avocado Cilantro Pesto Vinaigrette - Yield: 1 1/8 cups
- 1 1/2 tsp. honey
- 4 oz. ripe, Fresh Hass Avocado, peeled and diced
- 4 1/2 Tbsp. extra virgin olive oil
- 4 1/2 Tbsp. water
- 1 1/2 Tbsp. lime juice
- 2 1/4 tsp. shallots, minced
- 3 each cloves garlic, roasted and minced
- 3/4 cup cilantro, fresh, shopped
- 3/4 each jalapeño, seeded and diced, (optional)
- Salt and pepper, to taste
Instructions:
-
Per Order:
Combine the lettuce, carrots, tomatoes, red bell pepper and half of the diced avocados in a large mixing bowl and toss with the dressing. Plate the salad, top with the remaining diced avocado and serve.
Avocado Cilantro Pesto Vinaigrette
- Place the honey, avocado, olive oil, water and lime juice into a blender and pulse.
- Add the shallots, garlic, cilantro and jalapeño and puree until smooth. Season to taste with salt and pepper. 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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