Red Butter Lettuce Salad with Avocado and Citrus Vinaigrette
The velvety texture of red butter lettuce is only made better when it’s hydroponically grown, ensuring a crispness that’s hard to beat. Its vibrant color palette and soft texture pair beautifully with creamy avocado and a zesty citrus vinaigrette. Let’s dive into this refreshing salad perfect for any occasion.
Ingredients:
- Hydroponically Grown Red Butter Lettuce: 1 head, leaves separated and washed
- Avocado: 1, pitted, peeled, and thinly sliced
- Cherry Tomatoes: 1/2 cup, halved
- Red Onion: 1/4, thinly sliced
- Toasted Pine Nuts: 2 tablespoons
For the Citrus Vinaigrette:
- Orange Juice: 3 tablespoons, freshly squeezed
- Lemon Juice: 1 tablespoon, freshly squeezed
- Olive Oil: 1/4 cup
- Honey: 1 teaspoon
- Salt: to taste
- Black Pepper: to taste
Instructions:
- Prepare the Vinaigrette: In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper until emulsified. Taste and adjust the seasoning if needed. Set aside.
- Assemble the Salad: In a large salad bowl, lay out the hydroponically grown red butter lettuce leaves. Over them, scatter the sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Add the Dressing: Drizzle the citrus vinaigrette over the salad. Use as much or as little as you prefer.
- Garnish and Serve: Finish off by sprinkling the toasted pine nuts over the top. Toss gently if you like, and serve immediately.
Tip: This salad acts as a great base. For those looking for more protein, consider adding grilled chicken, smoked salmon, or even chickpeas. The delicate nature of hydroponically grown red butter lettuce complements a wide range of ingredients, making it a versatile choice for various culinary adventures.
