This wonderful salad is refreshingly pale green with a mix of textures from the creamy dressing to the crunchy topping.
Use iceberg lettuce for this salad. It’s mild flavor and crunchy texture hold up well to the creamy dressing.
Don’t fear using iceberg lettuce. Somehow iceberg has gotten a bad reputation for lacking nutritional value. This is simply not true. Iceberg lettuce is low in calories and provides potassium, calcium, vitamins A, C, K, and folate. And it doesn’t get soggy when dressed like some of the more popular lettuces.
This unique salad with eggplant cream looks beautiful on the plate. Serve it at your next dinner party to impress your guests.
Salad With Eggplant Cream
Mild, lush salad with lots of textures and flavor
Ingredients
- 1 large eggplant
- 1 tablespoon regular olive oil
- 1 lemon (juice only)
- 1/4 cup extra virgin olive oil
- 2 tablespoons plain low-fat Greek yogurt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
For the salad
- 1 head iceberg lettuce
- 1/4 cup extra virgin olive oil
- 1 avocado peeled and sliced
- 4 radishes sliced thin
- 2 tablespoons parmesan cheese
- 1/4 cup pistachios chopped
- 2 tablespoons pumpkin seeds (pepitas)
- 4 chives sliced into 1/4-inch pieces
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 450 degrees F. Prepare a baking sheet with foil sprayed lightly with nonstick cooking spray.
- Cut the eggplant in half lengthwise. Brush lightly with regular olive oil and place cut-side down on the baking sheet. Cook in the oven for 40 to 45 minutes.
- Scoop out the flesh from the eggplant and transfer it to a food processor.
- Add the lemon juice, olive oil, yogurt, Dijon mustard, salt, and pepper. Process until smooth. Set aside in the refigerator until needed.
For the salad:
- Slice the iceberg lettuce into thin rounds. Arrange on a platter. Drizzle with the olive oil.
- Add dollops of the eggplant cream as dressing.
- Arrange the avocado slices on top, and then the radish slices.
- Sprinkle with parmesan cheese. Scatter the pistachios and pumpkin seeds on top.
- Sprinkle with chives and red pepper flakes, and serve.
