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.

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