Pear, Avocado and Mixed Greens with Pistachio and Tarragon Dressing

, from Issue #28. September, 2015
Photography by Vanessa Wu.
Pear, Avocado and Mixed Greens with Pistachio and Tarragon Dressing

Serves: 4-6

INGREDIENTS

1 firm but ripe avocado
1 firm but ripe pear
2-3 handfuls mixed green salad leaves (I used cos and buttercrunch lettuces)
2 tablespoons pistachio nuts

Dressing
3 tablespoons olive oil
1 tablespoon chopped pistachio nuts
1 clove garlic, crushed
1 tablespoon lemon juice or white wine vinegar
½ teaspoon dried tarragon
sea salt and freshly ground pepper

METHOD

Serve with One Pan Chicken Meatballs and Roasted Tomato Sauce.

Dressing: Place all the ingredients in a food processor and blend until smooth. Season.

Halve and pit the avocado. Cut into 1 cm thick slices. Halve, core and thinly slice the pear.

Put the salad greens, avocado and pear in a large bowl and gently toss with the dressing. Transfer to a serving platter and scatter with pistachios.