Avocado Bacon Parmesan Salad With Tangy Avocado Dressing

• FOR THE DRESSING:
• 1/2 whole Avocado, Peeled, Pitted, And Cut Into Chunks
• 1 whole Green Onion, Cut Into Pieces
• 3 Tablespoons Sour Cream
• 3 Tablespoons Mayonnaise (or Plain Yogurt)
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Agave Nectar
• 1 teaspoon Dijon Mustard
• 1 dash Each, Salt And Pepper (to Taste)
• FOR THE SALAD:
• 12 ounces, weight Fresh Salad Greens
• 1 whole Avocado (peeled, Pitted And Sliced)
• 6 ounces, weight Bacon, Cooked Until Crisp And Crumbled
• 1/3 cups Fresh Parmesan Or Romano Cheese Shavings (just Use A Vegetable Peeler)

1. To prepare the dressing, place all dressing ingredients into a small food processor and blend until smooth. Adjust salt and pepper as needed.
2. Toss dressing with salad greens and top with avocado slices, bacon crumbles, and cheese shavings.
3. Serves 4.
4. Note: This dressing makes enough for two salads. If you want to use it up all at once, double the salad ingredients. If not, keep it in an airtight container in the fridge for 2-3 days.

dressing, avocado, green onion, sour cream, mayonnaise, apple cider vinegar, dijon mustard, salt, salad, salad greens, avocado, weight bacon, fresh parmesan

Taken from tastykitchen.com/recipes/salads/avocado-bacon-parmesan-salad-with-tangy-avocado-dressing/ (may not work)