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Avocado, Blue Cheese & Candied Pecan Salad

May 3, 2009
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One of our favorite foods to eat in the summer is salad.  It is so easy to throw together on one of those nights when you just don’t want to spend time in a hot kitchen.  This isn’t one of the healthiest salads…but it is really good.   I guess it is hard to go wrong with avocado, blue cheese and candied pecans.   We toss this with a mustard vinaigrette, but it is also just as good with just a little olive oil, balsamic vinegar, salt & pepper.

Easter Salad

Avocado, Blue Cheese, Pecan Salad

Serves 4


10 oz of mixed greens, washed and dried

1 avocado

1/4 cup of candied pecans (we use Emerald’s but you could always candy your own)

2 oz Blue Cheese (Point Reyes Blue or your favorite)

6 tbsp extra virgin olive oil

2 tsp red wine vinegar

2 tsp Dijon mustard


Freshly ground pepper

Juice of one lemon wedge (about 1/6 of a lemon)


Place the mixed greens in your serving bowl.  Halve your avocado.  Remove the pit.  Run your knife through the avocado in a crisscross pattern on each halve without piercing the skin.  Use a spoon to scoop out the avocado onto the top of the salad.  Sprinkle with pecans, breaking up any large pieces.  Crumble blue cheese on top by lightly scraping your fork on the blue cheese or crumbling the cheese with your hands.   For the dressing, put remaining ingredients in a medium bowl and beat with a fork or a small whisk.  Drizzle the dressing over the top and serve.  Yum!

Note:  I wouldn’t toss the salad before serving as that will cause the avocados to fall to the bottom of the bowl.  Also, prepare the salad right before serving so the avocados don’t brown.

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