Neil Perry's avocado and lettuce salad with green goddess dressing

Neil Perry
Avocado, tomato, baby gem lettuce salad with jalapeno and green goddess dressing.
Avocado, tomato, baby gem lettuce salad with jalapeno and green goddess dressing. Photo: William Meppem
Dietary
Vegetarian

This makes a great simple lunch. For a more substantial main add either prawns or poached chicken breast.

Ingredients

FOR THE DRESSING

100g good quality store-bought mayonnaise

8 chives, finely chopped

½ cup flat-leaf parsley, finely chopped

¼ cup tarragon leaves, finely chopped

juice of 1 fresh lemon

1 tsp fish sauce

pinch sea salt

pinch freshly ground white pepper

3 tbsp sour cream 

FOR THE SALAD

2 gem lettuces, large leaves halved, small leaves left whole

1 punnet cherry tomatoes, halved

2 avocados, peeled and cut into 3cm chunks

juice of 1 fresh lemon

40ml extra virgin olive oil

pinch sea salt

1 jalapeño chilli, seeded and sliced into 1cm rounds

10 chives, finely chopped

Method

1. For the dressing, combine mayonnaise, chives, parsley, tarragon, lemon juice, fish sauce, salt and pepper in a blender and blitz until smooth.

2. In a mixing bowl, combine sour cream and herb mixture and mix gently to combine. Taste and adjust seasoning and store in refrigerator until required.

3. For the salad, combine lettuce, tomato, avocado, lemon juice, olive oil and salt in a bowl and gently toss to combine.

4. To serve, spoon the green goddess dressing into the centre of each serving plate and use the back of the spoon to make a circle. Arrange salad mix on top (scoop from the bottom of the bowl to get its olive-oil dressing); placing the large lettuce leaves on the bottom. Garnish with the sliced jalapeño and chives.