Mesclun Salad with Hass Avocado Cilantro Pesto Vinaigrette Recipe


  • 1 lb. spring greens
  • ¼lb. carrots, julienne
  • ½lb. grape tomatoes, quartered
  • ¼lb. red bell peppers
  • 2 each ripe, Fresh Hass Avocados*, ½-inch dice
  • Avocado Cilantro Pesto Vinaigrette (recipe follows)
  • 1 ½tsp. honey
  • + 9 more ingredients
    • 4 oz. ripe, Fresh Hass Avocado, peeled and diced
    • 4 ½Tbsp. extra virgin olive oil
    • 4 ½Tbsp. water
    • 1 ½Tbsp. lime juice
    • 2 ¼tsp. shallots, minced
    • 3 each cloves garlic, roasted and minced
    • ¾cup cilantro, fresh, shopped
    • ¾each jalapeño, seeded and diced, (optional)
    • Salt and pepper, to taste

1. Per Order: Combine the lettuce, carrots, tomatoes, red bell pepper and half of the diced avocados in a large mixing bowl and toss with the dressing. Plate the salad, top with the remaining diced avocado and serve.

View full recipe at SpringPad


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