Green Goddess Salad w/Avocado

By Karenna

Ingredients

• 1 C fresh parsley, stemmed
• 2 cloves garlic, peeled
• 2 medium avocados
• 2 tbsp. champagne vinegar
• 1/2 tsp salt
• 1/2 C plain yogurt
• 2 small romaine hearts, chopped
• 1 medium cucumber, peeled, seeded, sliced
• 2 large scallions, slivered
• 1/2 C unsalted, roasted pistachios, coarsely chopped

Preparation

Step 1

Using a food processor, pulse parsley and garlic to finely chop.

Halve, pit and scoop 1 avocado into jar and puree, scraping down sides and repeating as necessary.

Add vinegar, salt and yogurt, and process until smooth.

Place romaine in a large bowl, drizzle over half of dressing and toss to coat. Divide evenly among 4 plates. Cover with cucumber and drizzle over remaining dressing.

Halve and pit remaining avocado and use a paring knife to slice flesh in shell. Using a spoon, carefully scoop out intact slices and divide evenly among salads.

Sprinkle with scallions and pistachios and drizzle with remaining dressing.

Serve immediately.