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Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
Mustard-Garlic Vinaigrette:
- 2 tbsp canola oil
- 1 tbsp olive oil
- 1 tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic minced
- 1-2 tsp sugar to taste
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
Salad:
- butter lettuce cleaned and torn into bite-sized pieces
- 1-2 avocado sliced into strips
- 2 tomatoes cut into wedges, small
- ¼ red onion thinly sliced, small
Instructions
- Make the vinaigrette by combining the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon, garlic, sugar, sea salt, and freshly cracked pepper to taste into a small glass jar; whisk until well combined; set aside.
- Tear the clean butterleaf lettuce into bite-size pieces and toss it into a serving bowl.
- Add the avocado slices, tomato wedges, and red onion.
- Drizzle the well-whisked vinaigrette on top of the salad right before serving, then season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.
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