Avocado Butter Lettuce Salad Food

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BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING



Boston Lettuce Avocado Salad and Lime Dressing image

Provided by Dave Lieberman

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Steps:

  • Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
  • Whisk together all the dressing ingredients.
  • Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

AVOCADO BUTTER LETTUCE SALAD WITH LEMON VINAIGRETTE



Avocado Butter Lettuce Salad with Lemon Vinaigrette image

Fabulous fresh ingredients come together in our Avocado Butter Lettuce Salad with Lemon Vinaigrette, making for a perfectly delicious Springtime salad!

Provided by Renée

Categories     Salad

Time 15m

Yield 4-6 servings

Number Of Ingredients 10

12-ounces of butter lettuce chopped (1-2 heads depending on your salad serving)
½ cup chévre (fresh goat cheese)
1 large ripe avocado, chunked
½ cup sliced almonds, toasted
1 large lemon for juicing and zesting
¼ cup lemon juice
2 Tablespoons cider vinegar
1-1/2 Tablespoon sugar
½ cup olive oil
Salt and pepper

Steps:

  • Wash and chop the butter lettuce.
  • Mound lettuce on plates with a scoop of chévre on each plate.
  • Using a microplane or zester, zest the lemon over the top of the salad.
  • Combine vinaigrette ingredients in a jar and shake until combined.
  • Garnish with avocado chunks.
  • Drizzle vinaigrette over salad.
  • Top with toasted almonds and serve.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING



Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

  • Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
  • Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

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