- For the Green Empress Dressing:
- 1 (8.5 ounce) can sweet peas, drained
- 1 cup fresh herb leaves (parsley, chive, basil and/or mint)
- 2 scallions, trimmed and coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1/2 cup low-fat buttermilk
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons white, distilled vinegar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- Kosher salt, to taste
- For the Salad:
- 3 large ripe tomatoes, each cut in 6 slices
- 2 small avocados, pitted and peeled, each cut in 9 wedges
- 18 slices low-fat mozzarella
- Kosher salt and ground black pepper, to taste
- 1 lemon, cut into wedges
- To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.
- Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates. Season with salt and pepper. Drizzle half the dressing over salad and garnish with lemon wedges. Serve the remaining dressing on the side.