1/4red onion(thinly sliced and rinsed under cold water)
2tbspFRENCH PANTRY Extra Virgin Olive Oil
1tbspFRENCH PANTRY Meyer Lemon Oil
2tbspFRENCH PANTRY Pomegranate Balsamic Vinegar
1/2tspFRENCH PANTRY Lavender Honey
1/2tspFRENCH PANTRY Herbs de Provence Mustard
10fresh mint leaves, chopped
FRENCH PANTRY Lavender Salt & Pep Rally Pepper of choice, to taste
Combine the dressing ingredients in Eco Chop and pull several times to emulsify. If you are making the dressing ahead combine all the ingredients except the fresh mint in the Eco-Chop, pull to emulsify, then cover and put in the refrigerator until ready to use. Chop and add your mint to the dressing right before serving the salad.
Either plate up individual salads or build your salad on a serving platter. Create a layer of slightly overlapping lettuce leaves. Drizzle the lettuce layer with a bit of the dressing. Layer the oranges, avocado, and red onion over the dressed butter lettuce leaves.
Drizzle the remaining dressing over the salad and sprinkle with a little more salt and pepper to taste. Serve immediately and enjoy.
bon TIPS: Double or Triple for Thanksgiving! You can also make this an entree salad by adding grilled chicken, salmon, or shrimp. You can also replace the butter lettuce with spinach. Great with burrata as well!
FRENCH PANTRY Orange Avocado Salad | cookwithteresa.com