Egremont Inn Avocado With Celery Seed Dressing
2
Servings
Servings
20m PT20M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #16590
January 04, 2015
Categories: Dinner, Lunch, Salads, Vegetable Salad, Dairy, Fruit, Avocado, Vegetables, Lettuce, North American, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Small Batch Cooking, Entertaining, Summer, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Yogurt, Kosher Dairy more
"Source for this recipe is from an old Country Inns of America Cookbook. For avocado lovers, this will be a delight. The dressing pares very well with the avocado and in particular it goes well with a wedge salad as well."
Original recipe yields 2 servings
Ingredients
- SALAD
-
-
- DRESSING
-
-
-
Nutritional
- Serving Size: 1 (150.6 g)
- Calories 575.1
- Total Fat - 59 g
- Saturated Fat - 8.5 g
- Cholesterol - 0 mg
- Sodium - 118.2 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 5.2 g
- Sugars - 7.2 g
- Protein - 1.8 g
- Calcium - 13.7 mg
- Iron - 0.7 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step 1
For Salad: Slice each half avocado and arrange slices on greens.
Step 2
For Dressing: Combine all ingredients with a whisk until well combined. Place dressing in a jar or shaker. Cover jar tightly, shake well and chill at least 2 hours. Shake again and lightly coat avocado slices. Refrigerate remaining dressing and use for other salads.
Tips & Variations
No special items needed.
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