Salade de laitue Boston et vinaigrette à l’avocat

Ingrédients

• 2 ripe Mexican avocados (halved, pitted and meat scooped out )
• 1/2 cup milk
• 1/2 cup Mexican crema (Latin-style cream, crème fraîche, or sour cream )
• 1 garlic clove
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher or coarse sea salt (or more to taste )
• 2 heads boston lettuce (leaves separated, washed, dried, and torn into pieces )
• 1/2 cup chopped candied pineapple (or other candied fruits like papaya or mango )
• 1/2 cup spicy pumpkin seeds

Préparation

1. 1

   Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.

2. 2

   Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.