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00Ingredients
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1 ripe avocado, peeled, seed removed, and cut into quarters
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2 tablespoons Champagne vinegar
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1/4 cup water
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1/2 cup unflavored low-fat yogurt or sour cream
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2 tablespoons cilantro
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1/4 teaspoon salt
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1 teaspoon sugar
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1 clove garlic
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1 fresh serrano chile, seeds and stem removed
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6 bunches of different greens, mixed together in a bowl
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18 fiddlehead ferns
Instructions
Place all of the ingredients (except the greens and ferns) in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Place the mixed greens in 6 bowls and add 3 fiddlehead ferns to each bowl.. Add the dressing to taste.
| Servings |
| 6 |
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You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway. Using Champagne vinegar adds zest without the harshness associated with other types of vinegars. You can also serve the dressing over cooked chilled vegetables, such as freshly cooked asparagus or artichokes.
Ingredients
InstructionsPlace all of the ingredients (except the greens and ferns) in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Place the mixed greens in 6 bowls and add 3 fiddlehead ferns to each bowl.. Add the dressing to taste.
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