Butter Lettuce, Radish and Avocado Salad with Mustard Dressing

Try this recipe in early spring, when the first radishes appear at farmers' markets.
Makes: 4 servings (serving size: 1 3/4 cups salad)


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1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 French breakfast radishes or round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled and sliced


1. In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady stream to emulsify.

2. Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.

Created date

March 2013

Nutritional Information

Calories 152
Fat 14.4 g
Satfat 1.7 g
Monofat 6.1 g
Polyfat 5.7 g
Protein 2 g
Carbohydrate 6 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 122 mg
Calcium 30 mg