I didn’t come up with the name, I have to admit. (I never read the book either.) Sometime ago, I saw a similar salad on a food magazine in a doctor’s office and thought it would be a fun idea to try making a salad with all spectrum of the color green. It’s amazing how this homogeneous looking salad is so richly diverse in taste from bite to bite — each shade of green is its own unique flavor and texture.
Fifty Shades of Green
Ingredients for the salad:
3 packed cups torn butter lettuce
1 packed cup mixed spring greens
1 packed cup Arugula
1 cucumber, sliced
2 avocados, sliced
1/2 cup shelled pistachio nuts, chopped
1 tablespoon fresh dill, chopped
Ingredients for the dressing:
Juice of 1 Meyer lemon
1/2 teaspoon salt or to taste
1/2 cup nonfat Greek yogurt (I used nonfat Fage)
2 teaspoon chopped dill
1 teaspoon honey
Mix all the ingredients for the dressing in food processor.
Mix all the leaves in a salad bowl. Pour the desired amount of dressing and toss to mix. Add avocado and gently toss with the rest of the salad. Top with pistachio nuts before serving.