Squash Blossom, Avocado, and Butter Lettuce Salad
Photo: Thomas J. Story; Styling: Karen Shinto
Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.
This recipe, and others like it, can be found in the article “Dishes Featuring Edible Flowers.”
How to Make It
Step 1
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.
Step 2
2
Note: Nutritional analysis is per serving.
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
Directions
Step 1
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.
Step 2
2
Note: Nutritional analysis is per serving.
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