Squash Blossom, Avocado, and Butter Lettuce Salad

Photo: Thomas J. Story; Styling: Karen Shinto

Yield:

Serves 4 to 6

Recipe from

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 187
Caloriesfromfat 89 %
Protein 1.9 g
Fat 19 g
Satfat 2.6 g
Carbohydrate 5.2 g
Fiber 3.2 g
Sodium 184 mg
Cholesterol 0.0 mg

Ingredients

1 tablespoon lemon juice
5 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 butter lettuce head, torn into large pieces
2 cups small squash blossoms, stems removed, divided
3 tablespoons roasted, unsalted sunflower seeds
1 avocado, peeled and sliced

Preparation

Whisk together lemon juice, oil, mustard, salt, and pepper in a large bowl. Add lettuce, 1 1/2 cups blossoms, the sunflower seeds, and avocado and lightly toss with dressing until coated. Sprinkle remaining 1/2 cup blossoms on top of salad.

Note: Nutritional analysis is per serving.

Note:

July 2010