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chop salad and avocadoBy Martine Berger

CSMS Magazine

As you know, CSMS Magazine promotes heart-healthy diet. So, today I’m sharing with you this delicious dish—good for the heart. It’s called “chopped salad with chicken and avocado buttermilk dressing” which may not mean more to you if you’ve already vested in the exotic world of good eating. The recipe is as follow.

Active: 20 minutes Total: 20 minutes

To Make Ahead: Refrigerate dressing and salad separately for up to 3 days.

1 cup buttermilk

½ ripe avocado

3 tablespoons chopped fresh herbs, such as tarragon, mint and/or parsley

1 tablespoon rice vinegar

¾ tablespoon salt

½ teaspoon ground pepper

4 cups chopped kale

2 cups shredded red cabbage

2 cups broccoli florets, finely chopped chicken

1 cup shredded carrots

½ cup finely chopped red onion

½ cup toasted sliced almonds

1/3 cup dried cherries or cranberries

  1. Combine buttermilk, avocado, herbs, vinegar, salt and pepper in a blender process until smooth.
  2. Combine kale, cabbage, broccoli, chicken, carrots, onion, almonds and cherries (or cranberries) in a large bowl; toss to combine. Add the dressing and toss again.

Serves 4: 2 ½ cups each

Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com

NoteMartine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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