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Avocado Summer Fresh Salad



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


6 cups of your favorite summer vegetables

36 large cooked shrimp

½ cup of almonds or pine nuts



  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

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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