Wedge Salad with Green Goddess Vinaigrette

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  • Yield: 4 servings
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1/4-cup olive oil

1 Hass avocado, diced just before cooking

2 Tbs. sherry vinegar

1/4-cup cilantro, chopped

1/4-cup flat leaf parsley, chopped

kosher salt and freshly ground pepper

1 head iceberg lettuce, cut into wedges

2 large tomatoes, cut into wedges

Fleur de Sel, optional


  1. In a food processor, combine avocado, oil, sherry vinegar, cilantro and parsley. Salt and pepper to taste. Arrange iceberg lettuce and tomato wedges on a platter. Drizzle vinaigrette over lettuce and tomato wedges. Sprinkle with Fleur de Sel if desired and serve.

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