Earls’ Creamy Avocado & Tomato Salad
Serve on a platter – Serves 4
Dressing Makes 1-1/3 cups (325 mL)
Assemble the salad in order:
1 head – Butter Lettuce – Torn into 1.2” pieces. Laid out onto bottom of platter.
4 – Medium BC Hothouse Tomatoes – diced into ½” pieces. Place on top of lettuce.
½ – BC Hothouse Cucumber – diced into ½” pieces. Place on top of lettuce.
2 – Avocados – ¼” strips. Shingled around salad.
½ Cup – Feta Cheese – crumbled. Sprinkled over top of salad.
To taste – Salad Dressing. Drizzled over top.
¼ cup – Candied Pecans. Sprinkled over top.
2/3cup (150 mL) buttermilk
1/3cup (75 mL) light mayonnaise
4 tbsp (60ml) honey
2 tbsp (30ml) minced white onion
2tsp (10 mL) cider vinegar
1/2tsp (2 mL) Dijon mustard
1/4tsp (1 mL) pepper
1 pinch salt
1 dash hot sauce
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) chopped fresh parsley
Combine all ingredients into a blender and emulsify until creamy. Let stand refrigerated for 2 hours before serving to allow flavors to thoroughly blend together.
About the Chef
CAM ARMSTRONG has been with Earl’s for 15 years and is a Red Seal Certified Chef. His position as a chef allows him to create culinary works of art that have been recognized time and again by his customers and the company.