Avocado Dressing-
2 avocados (peeled, pitting, and sliced)
1 cup buttermilk
1 green onion
¼ cup fresh parsley (packed)
¼ cup fresh mint leaves (packed)
3 tablespoons fresh lemon juice
½ cup water
salt and pepper (to taste)
Chicken Salad-
3 ¼ cups shredded cooked chicken (about 2 boneless skinless chicken breasts)
2 celery stalks (finely chopped)
1 large shallot (finely chopped)
1 avocado (peeled, pitting, and diced small)
3 tablespoons mayonnaise
1 teaspoon Hidden Valley dry ranch dressing mix
¾ cup Avocado dressing
½ cup shredded parmesan cheese
salt and pepper (to taste)
4 large sliced of sourdough bread (toasted)
2 avocados (peeled, pitting, and sliced)
1 cup buttermilk
1 green onion
¼ cup fresh parsley (packed)
¼ cup fresh mint leaves (packed)
3 tablespoons fresh lemon juice
½ cup water
salt and pepper (to taste)
Chicken Salad-
3 ¼ cups shredded cooked chicken (about 2 boneless skinless chicken breasts)
2 celery stalks (finely chopped)
1 large shallot (finely chopped)
1 avocado (peeled, pitting, and diced small)
3 tablespoons mayonnaise
1 teaspoon Hidden Valley dry ranch dressing mix
¾ cup Avocado dressing
½ cup shredded parmesan cheese
salt and pepper (to taste)
4 large sliced of sourdough bread (toasted)
Method
Step 1
In a food processor or blender combine 2 avocados, buttermilk, green onion, parsley, mint, lemon juice, water, and salt and pepper. Pulse until smooth. This will keep for up to 3 days in the refrigerator.
Step 2
In a medium bowl combine chicken, celery, shallot, 1 avocado, mayonnaise, dry ranch dressing, and parmesan cheese. Season with salt and pepper and toss to combine. Serve on toasted sourdough bread. You can use the leftover avocado dressing for a spread on the sandwiches.
