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+ servings

"Fifty Shades of Green" Summer Salad


  • Salad
  • 1 Granny Smith apple, chopped
  • 1 avocado, chopped
  • 1 Tbsp lemon juice (freshly squeezed is best)
  • ½ English cucumber, chopped
  • ¼ cup pistachios, chopped
  • ¼ cup golden raisins
  • ¼ - ½ cups crumbled blue cheese, at room temperature ( or gorgonzola)
  • chive dressing (recipe below)
  • chopped chives, for garnish

  • Chive Dressing
  • 1 ½ clove garlic, minced
  • 2 Tbsp Champagne vinegar
  • 1 ½ tsp full-fat Greek yogurt (or crème fraîche)
  • 1 Tbsp honey
  • 1 ½ Tbsp fresh chives, roughly chopped
  • 2 Tbsp extra-virgin olive oil
  • salt and freshly ground black pepper, to taste


  • Salad
  • In a medium-sized bowl, add the apple, avocado, and lemon juice, and gently toss (this will help the apple and avocado not to oxidize)
  • Add the rest of the ingredients to the bowl, and toss with the chive dressing. (You may not have to use all of the dressing, depending on how you like your salad)
  • If necessary, add extra salt and pepper.
  • Garnish with chopped chives.
  • The salad can be made up to 3-4 hours in advance.
  • (If you're making the salad in advance add in the room temperature cheese when you serve)

  • Chive Dressing
  • In a blender (or food processor), add in the garlic, champagne vinegar, creme fraiche, honey, chives, salt, and pepper. Process until well combined.
  • With the blender still on, through the top, stream in the olive oil. Blend until well combined.
  • Taste for salt and pepper.
  • Set aside