Chicken chopped salad

This simple salad is made with an avocado vinaigrette.
Bluewater Grill's chicken chopped salad
(Glenn Koenig / Los Angeles Times / October 10, 2012)

Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing — so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia Peach very happy.

Mindy Friess


Dear Mindy: Anything to keep a Georgia Peach happy! Avocado lends richness to this dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions for a bright and tangy addition to any salad. Bluewater Grill also included its recipe for chicken chopped salad, which uses the dressing.

Bluewater Grill's chicken chopped salad

Total time: 35 minutes

Servings: 4

Note: Adapted from Bluewater Grill.

Avocado dressing

1/3 cup lime juice

2 teaspoons Champagne vinegar

3/4 teaspoon chopped garlic

1/3 bunch (about 15 sprigs) cilantro, chopped

1/3 bunch (4 to 6) green onions, green tops only, chopped

1 teaspoon kosher salt

Pinch cayenne pepper

1/3 avocado, diced

1/3 cup extra-virgin olive oil

1 cup canola oil

In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend. With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings, and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to 3 days.