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Green Salad with Creamy Greek Dressing and Avocado

I can’t stress enough how much I love a good salad, especially one with cheese and a creamy dressing. What? I am human; I love cheese and I love creamy yummy sauces. The problem with that? Well, it’s really not good for you! Here I’ve made this dressing completely fat free and use the avocado in the salad to help the dressing taste naughty when it’s really nice. I’m also proud of the use of iceberg here; there’s virtually no nutritional value to it but it did send me back in time to the 80’s when it was popular (I was a very young child though, I was!).

Serves 4

(Fat Free) Creamy Greek Dressing:

½ Cup fat free sour cream

2 tbsp red wine vinegar

½ tsp salt

½ tsp sugar

¼ tsp pepper

½ tsp oregano

1 shallot, finely diced

Combine all ingredients, taste and adjust seasoning.

Add more sour cream (about a tbsp) if it’s too tart for your taste but remember the creaminess of the avocado will also help cut through the tartness.

Feel free to use fat free yogurt in place of sour cream here.

Salad:

1 Head of iceberg lettuce, broken up into bite sized piece and washed

1 Medium tomato, cut into wedges

1 Small red onion, chopped

2 Medium avocados, flesh removed and cut into large chunks

2 tbsp part skim feta cheese

12 Pitted Kalmata olives

Place the lettuce at the bottom of a serving bowl and top with the tomato, onion, avocado, feta, olives and top with the Creamy Greek Dressing.

Notes:

1. Don’t mix the dressing into the salad, leave it on top all chunky and yummy.

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