plumies
Senior Cook
I made this salad the other night and it turned out really good. I got the idea for the citrus dressing from a lime dressing I saw. Here's my version.
Salad:
1 medium head Butter lettuce, leaves separated, discard any wilted leaves
1 large Haas avocado, pitted and sliced into thin wedges
1 scallion, thinly sliced
Cilantro leaves, finely chopped (I used about a tablespoonful)
Dressing:
1 Meyer lemon, juiced
Zest from Meyer lemon (I think the zest really added to the overall flavor)
1/3 cup good extra-virgin olive oil
1/2 tsp Kosher salt
1 tsp sugar (I used 2 packs of Splenda)
Fresh ground black pepper
1/2 Tbsp Dijon mustard
Rinse the individual leaves gently under cold water and lay out on clean towels to dry. I hand ripped the lettuce leaves to minimized bruising. Gave it a quick spin in a salad spinner.
Whisk together all the dressing ingredients.
Arrange leaves on a plate and top with the avocado wedges, scallion, and cilantro. Drizzle the dressing on top.
Hope you enjoyed this as much as me.
Salad:
1 medium head Butter lettuce, leaves separated, discard any wilted leaves
1 large Haas avocado, pitted and sliced into thin wedges
1 scallion, thinly sliced
Cilantro leaves, finely chopped (I used about a tablespoonful)
Dressing:
1 Meyer lemon, juiced
Zest from Meyer lemon (I think the zest really added to the overall flavor)
1/3 cup good extra-virgin olive oil
1/2 tsp Kosher salt
1 tsp sugar (I used 2 packs of Splenda)
Fresh ground black pepper
1/2 Tbsp Dijon mustard
Rinse the individual leaves gently under cold water and lay out on clean towels to dry. I hand ripped the lettuce leaves to minimized bruising. Gave it a quick spin in a salad spinner.
Whisk together all the dressing ingredients.
Arrange leaves on a plate and top with the avocado wedges, scallion, and cilantro. Drizzle the dressing on top.
Hope you enjoyed this as much as me.