Ingredients
4 packed cups sorrel (4 oz)
1/2 cucumber, thinly sliced (1 cup)
1/2 cup lemon balm
2 tablespoons freshly minced chives
Coarse salt and ground black pepper
1/2 ripe avocado
1 anchovy, chopped
1 clove garlic, chopped
1 tablespoon fresh lemon juice
1/2 cup low-fat buttermilk
Coarse salt and ground black pepper
Preparation
Combine salad ingredients in a large bowl and season with salt and pepper.
Place dressing ingredients and 1/4 cup water in a blender and puree until smooth. Season with salt and pepper. (If thick, add water by the tablespoon.)
Drizzle salad with 1/3 cup dressing.
