Bibb and Avocado Salad with Pesto Green Goddess Dressing
There are definitely times when taking help from the store is the wise thing to do, and this is one of them. Pre-made pesto—from the deli section of your store (not the jarred kind) is the perfect shortcut to making this creamy bright dressing. Just a few ingredients blended together until smooth, creamy and full of bright herby flavor—that’s it. I’ve dressed bibb (you can also use Boston lettuce), though any heartier lettuce like romaine, little gems or iceberg will stand up well. If you’re using more delicate greens like arugula or baby spinach—dress very lightly to avoid wilting. This is also a place to use your microplane to freshly grate the parmesan—you want those ultra-delicate curls of cheese to gently dust the entire salad.
Serves 6
INGREDIENTS
Dressing
½ cup pesto
¼ cup Greek yogurt
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Everything Else
10 ounces bibb lettuce leaves
1 ripe but firm avocado, peeled pitted and thinly sliced
2 tablespoons finely (and freshly) grated Parmesan cheese
1 sheet nori, finely chopped or crushed
METHOD
In a small blender or food processor, blend Greek yogurt, lemon juice, olive oil and Dijon mustard until smooth and creamy. Add 1 to 2 tablespoons water to adjust and thin out consistency as needed. Season with salt and pepper.
Add lettuce leaves to a large bowl along with some of the dressing (you will have extra—dressing will keep in the fridge in an airtight container for about 5 days) and toss to coat. Arrange dressed lettuces on a platter and arrange avocado slices amongst the leaves. Finish with parmesan and nori, making sure to sprinkle as much of the salad as possible, and serve immediately.
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