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Leafy Greens With Avocado Ranch Dressing

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  • Prep Time20 mins
  • Total Time20 mins
  • Makes6 servings
Leafy Greens With Avocado Ranch Dressing

(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)

Avocado adds richness to this herby buttermilk dressing and makes a simple salad of mixed greens shine. Any extra dressing will keep well in the fridge for several days.—Eshun Mott

Ingredients

  • 2 heads little gem lettuce

  • 1 head butter lettuce

  • 1 bunch watercress, tough stems discarded

  • 1/2 small ripe avocado

  • 1 cup buttermilk

  • 2 tbsp white wine vinegar

  • 1 garlic clove, chopped

  • pinch sugar

  • 2 tbsp chopped chives

  • 1 tbsp chopped dill

  • salt and pepper, to taste

Instructions

  • Gently separate lettuce leaves and rinse greens. Shake or spin dry and lay out on a large kitchen towel. Roll up the towel and place in the fridge until serving.

  • Combine avocado, buttermilk, vinegar, garlic and sugar in a blender and process until smooth. Thin with a little water, if needed, to reach a pourable consistency (up to a maximum of 2 tbsp water). Transfer to a jar and stir in chives and dill. Season with salt and pepper. Refrigerate until serving.

  • When ready to serve, pile a layer of mixed greens on a platter (tearing up large leaves into pieces as you go), and use a spoon to drizzle dressing over top. Repeat until all greens have been used up. Serve any extra dressing alongside or reserve for another use.

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