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Smoky Chopped Salad with Avocado

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Yield

Makes 6 servings

Ingredients

  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 to 3 dashes of Worcestershire sauce
  • 1 to 2 dashes of hot sauce
  • 1 small garlic clove, pressed
  • Vegetable cooking spray
  • 2 ripe avocados, peeled and halved
  • 3 romaine lettuce hearts, cut in half lengthwise
  • 1/2 cup thinly sliced radishes
  • 1/2 cup crumbled blue cheese

How to Make It

  1. Whisk together first 9 ingredients in a medium bowl, whisking until smooth; add salt and pepper to taste.

  2. Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Lightly coat cut sides of avocados and lettuce with cooking spray; season with salt and pepper. Grill avocado halves and lettuce, cut sides down and covered with grill lid, 1 minute or until grill marks appear.

  3. Slice avocados. Chop lettuce, and arrange on a platter. Top with avocado, radishes, and blue cheese. Drizzle with dressing. Add salt and pepper to taste.