Tomato and Avocado Salad with Green Empress Dressing

Tomato and Avocado Salad with Green Empress Dressing

"A puree of peas and a handful of fresh herbs lend this nutritious dressing its emerald green glow. With only a speck of fat and minimal calories, it provides a significant amount of vitamins A and C – with calcium and iron, too – when dressing a salad of red, ripe tomatoes, buttery avocado and low-fat mozzarella cheese."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.
  2. Alternate the tomato slices, avocado wedges and mozzarella slices on a serving platter or 6 individual plates. Season with salt and pepper. Drizzle half the dressing over salad and garnish with lemon wedges. Serve the remaining dressing on the side.


Read all reviews 5
Most helpful
Most positive
Least positive

Even tho no one in my family really likes canned peas, I was intrigued by this recipe. I used white wine vinegar, chives, basil and parsley. Sooo good!

Taste testing the dressing - I thought that it had a tad too much vinegar (and thought that next time I should cut the vinegar by half) but once drizzled over the Tomatoes and Cheese -- It was D...

I used frozen petite pois instead and garlic mayo as I do not use buttermilk much. I only had white balsamic viniger and it worked really well. For my herb I used corriander and flat leave pars...

YUMM! This was delicious! I could just eat the Empress Dressing! thank you for a quick and easy different salad!

This was good and very interesting. The dressing complemented the veggies very well. I used frozen peas, goat milk, and parsley, and I omitted the cheese. I tossed everything with salad greens. ...

Other stories that may interest you