Spring Lettuces With Avocado Dressing And Pistachios Recipes

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

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.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

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.

SANDY'S SIMPLE SPRING LETTUCE SALAD

Steps:

• Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
• Place arugula in a bowl and drizzle dressing over greens; toss to coat.

YOUNG LETTUCES WITH HERBED AVOCADO

Steps:

• Herbed avocado:
• Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
• Using a spoon, scoop avocado flesh into a food processor; discard skins. Puree until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
• Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
• Do Ahead
• Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
• Lemon vinaigrette:
• Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
• Do Ahead
• Vinaigrette can be made 5 days ahead. Cover and chill.
• Salad and assembly:
• Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
• Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

SPRING SALAD WITH DRIED CRANBERRIES, PISTACHIOS AND OLIVES

Steps:

• Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
• Add oils and stir until completely emulsified.
• Finely chop olives.
• Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
• Add chopped olives, pistachios and cranberries and mix well.
• Serve and enjoy!

SPRING LETTUCES WITH AVOCADO DRESSING AND PISTACHIOS

Steps:

• In a food processor, process 1/4 avocado, buttermilk, vinegar, salt and pepper until smooth.
• Drizzle the lettuces, sliced avocados, and tomatoes if desired, with the dressing and sprinkle with the pistachios.