Leafy Greens With Avocado Ranch Dressing
3
- Prep Time20 min
- Total Time20 min
- Makes6 servings
(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Avocado adds richness to this herby buttermilk dressing and makes a simple salad of mixed greens shine. Any extra dressing will keep well in the fridge for several days.—Eshun Mott
Ingredients
2 heads little gem lettuce
1 head butter lettuce
1 bunch watercress, tough stems discarded
1/2 small ripe avocado
1 cup buttermilk
2 tbsp white wine vinegar
1 garlic clove, chopped
pinch sugar
2 tbsp chopped chives
1 tbsp chopped dill
salt and pepper, to taste
Instructions
Gently separate lettuce leaves and rinse greens. Shake or spin dry and lay out on a large kitchen towel. Roll up the towel and place in the fridge until serving.
Combine avocado, buttermilk, vinegar, garlic and sugar in a blender and process until smooth. Thin with a little water, if needed, to reach a pourable consistency (up to a maximum of 2 tbsp water). Transfer to a jar and stir in chives and dill. Season with salt and pepper. Refrigerate until serving.
When ready to serve, pile a layer of mixed greens on a platter (tearing up large leaves into pieces as you go), and use a spoon to drizzle dressing over top. Repeat until all greens have been used up. Serve any extra dressing alongside or reserve for another use.
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