Directions:
- To make the dressing, combine the chopped avocado, buttermilk, vinegar, shallots, parsley, garlic, salt and pepper in a blender; process until smooth. With the motor running, add the olive oil in a thin stream and process until smooth.
- To make the salad, toss the mesclun with the bacon in a large bowl. Add 1/2 cup dressing and toss until evenly coated. (Refrigerate remaining dressing for later use.).
- Season the salad with salt and pepper and mound on 8 salad plates. Tuck avocado wedges into greens. Makes 8 servings plus 1 cup additional dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.48 Kcal (2305 kJ) | ||
| Calories from fat | 473.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.58g | 81% | |
|---|---|---|---|
| Cholesterol | 40.78mg | 14% | |
| Sodium | 683.58mg | 28% | |
| Potassium | 512.7mg | 11% | |
| Total Carbs | 12.5g | 4% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 10.25g | 21% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 20.1mg | 112% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 218.93 Kcal (917 kJ) | ||
| Calories from fat | 188.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.91g | 81% | |
|---|---|---|---|
| Cholesterol | 16.22mg | 14% | |
| Sodium | 271.86mg | 28% | |
| Potassium | 203.9mg | 11% | |
| Total Carbs | 4.97g | 4% | |
| Sugars | 1.7g | 17% | |
| Dietary Fiber | 1.84g | 18% | |
| Protein | 4.08g | 21% | |
| Vitamin C | 4.3mg | 18% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 8mg | 112% | |
| Calcium | 26.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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