Avocados weren't considered edible in America until 1915 when California growers hired actresses to eat them publicly.
Salad with Creamy Avocado Dressing
Dive into a vibrant bowl of freshness with our delightful salad drizzled in a luscious avocado dressing! This dish combines crisp greens, juicy cherry tomatoes, and a hint of zesty lime, making it an ideal choice for a refreshing meal or a tasty side. Whip it up in no time and enjoy the creamy goodness that elevates every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1/2 avocat
- quelques feuilles de basilic
- Sauce crémeuse à l’avocat
- Concombre
- Maïs grillé
- le jus d'un demi-citron
- Radis
- sel au piment d'Espelette
🥩Meat & Seafood(1)
- 1 filet de poulet
🥛Dairy & Eggs(1)
- 2 cuillères à soupe de fromage blanc (30 ml)
📦Other(3)
- Roquette
- Ciboulette
- Oignons rouges
👨🍳 Instructions
- 1
Cook a chicken breast, seasoned to taste.
- 2
In the meantime, prepare the creamy avocado dressing by blending half an avocado, 2 tablespoons of creamy cheese, the juice of half a lemon, and a few basil leaves until smooth. Season with salt and Espelette pepper.
- 3
Assemble the salad by starting with a base of arugula, adding grilled corn, cucumber, sliced radishes, the cooked chicken cut into pieces, the creamy avocado dressing, red onions, and chives.
💡 Pro Tips
- ✓Add 1-2 tablespoons of ice water to your avocado dressing while blending to create a lighter, more emulsified texture that prevents the heavy mouthfeel that occurs when avocado's natural oils dominate.technique1-2 tablespoons ice water
- ✓Use the avocado dressing within 2-3 hours of making it, as avocado's polyphenol oxidase enzyme causes browning and bitter flavors to develop rapidly once exposed to air.timing2-3 hours maximum
- ✓Choose an avocado that yields to gentle pressure but isn't mushy - it should contain 20-25% fat content for optimal creaminess without grittiness from underripe fruit.ingredient20-25% fat content
- ✓Slice radishes and red onions 1/8-inch thick using a mandoline to ensure uniform texture and prevent any single element from overpowering the salad's delicate balance.equipment1/8-inch thickness
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 5 minutes before slicing to retain 15-20% more moisture compared to immediately cutting hot meat.timing165°F, 5 minutes rest
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Avocados weren't considered edible in America until 1915 when California growers hired actresses to eat them publicly.
Salad with Creamy Avocado Dressing
Dive into a vibrant bowl of freshness with our delightful salad drizzled in a luscious avocado dressing! This dish combines crisp greens, juicy cherry tomatoes, and a hint of zesty lime, making it an ideal choice for a refreshing meal or a tasty side. Whip it up in no time and enjoy the creamy goodness that elevates every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1/2 avocat
- quelques feuilles de basilic
- Sauce crémeuse à l’avocat
- Concombre
- Maïs grillé
- le jus d'un demi-citron
- Radis
- sel au piment d'Espelette
🥩Meat & Seafood(1)
- 1 filet de poulet
🥛Dairy & Eggs(1)
- 2 cuillères à soupe de fromage blanc (30 ml)
📦Other(3)
- Roquette
- Ciboulette
- Oignons rouges
👨🍳 Instructions
- 1
Cook a chicken breast, seasoned to taste.
- 2
In the meantime, prepare the creamy avocado dressing by blending half an avocado, 2 tablespoons of creamy cheese, the juice of half a lemon, and a few basil leaves until smooth. Season with salt and Espelette pepper.
- 3
Assemble the salad by starting with a base of arugula, adding grilled corn, cucumber, sliced radishes, the cooked chicken cut into pieces, the creamy avocado dressing, red onions, and chives.
💡 Pro Tips
- ✓Add 1-2 tablespoons of ice water to your avocado dressing while blending to create a lighter, more emulsified texture that prevents the heavy mouthfeel that occurs when avocado's natural oils dominate.technique1-2 tablespoons ice water
- ✓Use the avocado dressing within 2-3 hours of making it, as avocado's polyphenol oxidase enzyme causes browning and bitter flavors to develop rapidly once exposed to air.timing2-3 hours maximum
- ✓Choose an avocado that yields to gentle pressure but isn't mushy - it should contain 20-25% fat content for optimal creaminess without grittiness from underripe fruit.ingredient20-25% fat content
- ✓Slice radishes and red onions 1/8-inch thick using a mandoline to ensure uniform texture and prevent any single element from overpowering the salad's delicate balance.equipment1/8-inch thickness
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 5 minutes before slicing to retain 15-20% more moisture compared to immediately cutting hot meat.timing165°F, 5 minutes rest