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Avocado Summer Fresh Salad

 

Ingredients

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Avocado Sauce

8 ounces of Salsa Challenge Cream Cheese Spread

1 large ripe avocado, pitted and peeled

2 cloves of crushed garlic

3 tablespoons of fresh lemon juice

1 bunch of fresh basil (about 1 loosely packed cup)

2 tablespoons of Dijon mustard

1 teaspoon of salt

½ teaspoon of fresh ground pepper

1 cup of buttermilk

Salad

6 cups of your favorite summer vegetables

36 large cooked shrimp

½ cup of almonds or pine nuts

 

Directions

  1. Place Challenge Cream Cheese, avocado, garlic, lemon juice, basil, mustard, salt and pepper in a blender or food processor. Pulse a few times to combine and then add buttermilk. Blend until very smooth and light, about 3-4 minutes. Add more buttermilk if needed.

  2. Place a generous dollop of Avocado Sauce onto a serving plate, about ½ cup. Spread sauce out across plate. Arrange veggies on top.

  3. Add 6 shrimp to each plate and a sprinkle of nuts. Additional sauce can be added to the top if desired.

Creates 6 salads

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Tips and Suggestions

 Think of this recipe as a “un-salad!” Try not to use the typical lettuce varieties. Instead think outside of the box when selecting your vegetables for this recipe.

Give These Vegetables a Try!

  • Watermelon radishes

  • Brussel sprouts leaves

  • Sugar snap peas, julienned

  • Red onion

  • Watercress

  • Arugula

  • Rainbow carrots

  • Zucchini or asparagus ribbons- cut with a veggie peeler

  • Persian cucumber

  • Heirloom tomatoes

  • Fresh berries

  • Grapefruit

  • Clementine oranges

  • Fennel cut into thin strips

 

-To spice up your next party, serve this avocado sauce with raw veggies on a crudité plate for a tasty new appetizer!

-Looking for a new chip dip? Serve this sauce along with crispy tortilla chips and you have a party!

-Tired of the same ol’ sandwich or wrap? Use this avocado spread instead of mayo and cheese for a healthy and delicious option.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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