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Spring Lettuces With Avocado Dressing and Pistachios


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  • 1/4 avocado, pitted
  • 1/2 cup buttermilk
  • 2 teaspoons sherry vinegar or red wine vinegar
  • kosher salt and black pepper
  • 6 cups mixed spring lettuces (such as red leaf, watercress, and baby bok choy)
  • 1/3 cup shelled roasted pistachios



Step 1

In a food processor, process the avocado, buttermilk, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Drizzle the lettuces with the dressing and sprinkle with the pistachios.

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