Wo-avery Island Salad Recipe

Wash and dry greens

Rinse romaine, baby spinach, and red leaf lettuce thoroughly under cold water. Spin or pat dry with clean kitchen towels or a salad spinner until most moisture is removed. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and chop 2 tablespoons of chives. Add all to the bowl with the greens and toss gently to combine.

If using, cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes), drain on paper towels, and crumble. If adding chicken, slice cooked grilled chicken into strips; if using shrimp, pat chilled cooked shrimp dry. Quarter the hard-cooked eggs and set aside.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tsp Avery Island Salad Dressing or Crystal Hot Sauce, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp honey, and 1 tsp minced garlic. Whisk until smooth.

Season the dressing with 1/2 tsp salt and 1/4 tsp black pepper. Add 2 tablespoons buttermilk (or milk) and 1 tsp fresh lemon juice and whisk again to achieve a pourable but creamy consistency. Adjust heat with an additional 1/2–1 tsp hot sauce if you like more spice.

Taste the dressing and adjust seasoning. Pour about half the dressing over the salad greens and vegetables and toss gently to coat. Add the crumbled bacon, shredded sharp cheddar, pecans (or peanuts), and sliced pickled jalapeños; toss gently to distribute evenly.

Arrange the quartered eggs and cooked protein (shrimp or chicken) on top of the tossed salad. Scatter 1/4 cup crumbled blue cheese over the top if using.

Drizzle additional dressing on individual plates as desired, or serve the remaining dressing on the side.

Garnish with the remaining chopped chives, a light sprinkle of coarse sea salt and freshly cracked black pepper to taste. Serve immediately so the greens remain crisp.

Leftover dressing will keep in an airtight container in the refrigerator for up to 5 days.