Avocado Summer Fresh Salad
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
6 cups of your favorite summer vegetables
36 large cooked shrimp
½ cup of almonds or pine nuts
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.
Place a generous dollop of Avocado Sauce onto a serving plate, about ½ cup. Spread sauce out across plate. Arrange veggies on top.
Add 6 shrimp to each plate and a sprinkle of nuts. Additional sauce can be added to the top if desired.
Creates 6 salads
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!
Brussel sprouts leaves
Sugar snap peas, julienned
Zucchini or asparagus ribbons- cut with a veggie peeler
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.