Squash Blossom, Avocado, and Butter Lettuce Salad

Photo: Thomas J. Story; Styling: Karen Shinto

Yield: Serves 4 to 6
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 89%
  • Protein: 1.9g
  • Fat: 19g
  • Saturated fat: 2.6g
  • Carbohydrate: 5.2g
  • Fiber: 3.2g
  • Sodium: 184mg
  • Cholesterol: 0.0mg

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

  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.
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