Avocado Salad Dressing
I’ve been busy baking up all sorts of sweets for the first Food Bloggers Bake Sale.
The bake sale is happening all over the country and I’m excited to be part of the Los Angeles event. I’ve filled the last few days scooping and freezing cookie dough balls so they’ll be ready for the oven Friday afternoon.
I needed something healthy and refreshing for lunch today after days of making sweets, so I came up with this dressing using ingredients from my fridge. It’s quick and will compliment just about any kind of salad greens and vegetables (it would actually make a fabulous dip too!). I had some grilled chicken and baby romaine on hand, ready for a quick, delightful lunch.
Please make sure you find the Bake Sale site nearest you, meet some food bloggers, and pick up some of their delicious baked goods. You’ll be glad you made a salad for dinner ;). I hope to see you there!
Grilled Chicken and Baby Romaine Salad with Avocado Dressing
- 4 chicken breasts, grilled and thinly sliced
- 5 ounces baby romaine leaves
- 15 cherry tomatoes, cut in half
- 3 cloves garlic
- 4 tablespoons olive oil
- 1 avocado
- 2 tablespoons lemon juice
- 1/4 cup greek yogurt
- 3/4 teaspoon salt
Arrange chicken, salad, and cherry tomatoes on individual plates. Puree all ingredients in a blender and pour over salad.
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