Chicken chopped salad with avocado dressing

Chicken chopped salad with avocado dressing from Bluewater Grill in Redondo Beach. (Glenn Koenig / Los Angeles Times)

By Noelle Carter Los Angeles Times

12:00 p.m. EST, February 17, 2013

This week's Culinary SOS request comes from Mindy Friess in Torrance:

"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."

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.

And check out more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.

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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