June 22, 2016
Lunch, Salads, Vegetable Salad,
Fruit, Avocado, Vegetables, Lettuce , Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Food Processor, Hand Mix/Whisk, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Salad Dressing, Kosher Dairy more
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Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh into a food processor bowl.
Add the olive oil, parmesan cheese, red wine vinegar, lemon juice, garlic cloves, Worcestershire, salt and pepper. Pulse for 1 to 2 minutes until smooth and creamy. Adjust the salt and pepper if needed.
When ready to serve, tear the lettuce into small pieces or serve whole if it's a knife and fork salad, and top with a few spoonfuls of the dressing. Toss to combine and add more dressing if needed. Add the garlic croutons and serve.
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