1C fresh parsley, stems removed
2 cloves garlic, peeled
2 medium avocados
2 T champagne vinegar
½ t sea salt
½ C full fat plain yogurt
2 small romaine hearts, chopped
1 medium cucumber, peeled, seeded, and sliced
2 large scallions, slivered
½ C roasted pistachios, coarsely chopped
Using a food processor, pulse parsley and garlic to a fine chop. Halve, pit, and scoop 1 avocado into processor and puree, scraping down sides and repeating as necessary. Add vinegar, salt, and yogurt and process until smooth.
Place romaine in large bowl, drizzle over half of dressing, and toss to coat. Divide evenly among 4 plates. Cover with cucumber and drizzle over remaining dressing.
Halve and pit remaining avocado and use a paring knife to slice flesh in shell. Using a spoon, carefully scoop out intact slices and divide evenly among salads. Sprinkle with scallions and pistachios and drizzle with remaining dressing and serve. Enjoy!
Want to really get the most out of this salad? Serve it with organic steamed carrots and pasta with red sauce for a picture perfect plate!
Adapted from Robin Asbell