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Butter Lettuce, Radish and Avocado Salad with Mustard Dressing

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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.