BUTTER LETTUCE SALAD
- 30m Prep Time
- 5m Cook Time
- 45m Ready In
A crisp butter lettuce salad with creamy avocado goddess dressing, shaved radishes, pomegranate seeds, and sunflower seeds. The dressing incorporates avocado for a rich, herbaceous flavor that complements the crunchy vegetables.
Ingredients
- 2 heads butter lettuce cored
- 237 ml Avocado Goddess Dressing
- 8 assorted colored radishes shaved thin to ⅛ inch and soaked in ice water for at least 15 minutes
- 59.1 ml pomegranate seeds
- 59.1 ml hulled roasted salted sunflower seeds
- Flake salt and freshly cracked black pepper
- 473 ml chayote squash peeled and cubed (in 1-inch cubes—about 2 small chayote)
- 237 ml jicama peeled, halved, and sliced (in ⅛-inch slices)
- 59.1 ml Cumin Vinaigrette
- sea salt
- 59.1 ml fresh cilantro leaves
- 59.1 ml fresh mint leaves
- 59.1 ml Toasted Pepitas
- 59.1 ml red onion shaved (paper thin)
- 473 ml wild arugula
- 59.1 ml sliced green Spanish olives
- freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 8 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 94.7 mg
- Iron: 2.09 mg
- Magnesium: 43.2 mg
- Phosphorus: 149 mg
- Potassium: 388 mg
- Zinc: 1.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml Avocado Goddess Dressing
- 59.1 ml pomegranate seeds
- 59.1 ml hulled roasted salted sunflower seeds
- Flake salt and freshly cracked black pepper
- 59.1 ml Cumin Vinaigrette
- sea salt
- 59.1 ml fresh cilantro leaves
- 59.1 ml fresh mint leaves
- 59.1 ml Toasted Pepitas
- 473 ml wild arugula
- 59.1 ml sliced green Spanish olives
- freshly cracked black pepper
Prepare
- 2 heads butter lettuce, cored
- 8 assorted colored radishes, shaved thin to ⅛ inch and soaked in ice water for at least 15 minutes
- 473 ml chayote squash, peeled and cubed (in 1-inch cubes—about 2 small chayote)
- 237 ml jicama, peeled, halved, and sliced (in ⅛-inch slices)
- 59.1 ml red onion, shaved (paper thin)
Let's Cook
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Step 1.
Wash the butter lettuce leaves in cold water and allow to dry on a baking sheet lined with paper towels while prepping the dressing and other ingredients, so that the lettuce crisps up.
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Step 2.
Core the butter lettuce heads and separate the leaves. Divide half of the leaves among 4 plates. Spoon a few tablespoons of the Avocado Goddess Dressing over the first layer of lettuce.
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Step 3.
Divide the remaining lettuce among the 4 plates, and spoon the remaining dressing over the top of the leaves.
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Step 4.
Drain the radishes from the ice water and pat dry. Sprinkle the shaved radishes all over the salads.
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Step 5.
Sprinkle the salads with pomegranate seeds.
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Step 6.
Finish with sunflower seeds, and optionally add flake salt and freshly cracked black pepper to taste.