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Squash Blossom, Avocado, and Butter Lettuce Salad

Photo: Thomas J. Story; Styling: Karen Shinto
Prep time 10 mins
Yield Serves 4 to 6

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

Nutrition 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per serving.