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Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette
Ingredients
  • subheading: FOR THE VINAIGRETTE:
  • 6 anchovy fillets packed in olive oil
  • 2 large garlic cloves peeled and microplaned or very finely chopped
  • 2 tablespoons sherry vinegar
  • 1 shallot finely chopped
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • subheading: FOR THE SALAD:
  • 8 cups mixed salad greens
  • 1½ teaspoons coarse sea salt divided
  • 3 medium Hass avocados
  • ¼ cup coarsely chopped fresh parsley and/or cilantro
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