This salad is greens focused, but a variety of veggies provide a nice crunch. Finally, the avocado can be used to coat the whole salad and provide creaminess without any dairy. The way the veggies are cut provides the texture and captures the essence of the salad. The dressing is a simple vinaigrette.
Ingredients
Combination of lettuce (Romaine, Roof Lettuce, Butter Lettuce)
Cabbage or Radicchio
10 Cherry Tomatoes (sliced in half)
2 Radishes - Julienned
1/2 medium sized Carrot- Sliced circles (thin)
1 Avocado - cubed
1/2 small onion - Julienned
1/2 celery stalk - Julienned
Dressing (use less for this salad)
1/4 Cup Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Red Wine Vinegar or Champagne Vinegar
Salt/Black Pepper
Parsley Dill (optional)
Garlic/Shallots (Optional)
Touch of Sugar (Optional)
Technique
Whenever making a vinaigrette, add the oil last while whisking, (unless using a shaker).
Add all of the salad ingredients to a large bowl, and use tongues to mix it up, with the intention of smashing the avocado a bit so it coats the other veggies.
Add the dressing to the greens slowly, right before serving. You wont need the full amount of dressing, so add slowly, and taste. Squeeze additional lemon juice on top of the salad if required.
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