Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

I had a perfectly ripe avocado on the counter that was calling my name.  I decided to make a nice salad with the butter leaf I had in the refrigerator, some red onion, tomato wedges, and avocado.  I topped off the salad with a tangy Dijon and garlic vinaigrette.  It was a delicious salad that the entire family loved.

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar,  Dijon, garlic, sugar, sea salt and freshly cracked pepper to taste into a small bowl.  Whisk until well combined; set aside.

Tear the clean butterleaf lettuce into bite size pieces and toss into a serving bowl.  Add the avocado slices, tomato wedges, and red onion.  Drizzle the vinaigrette on top of the salad right before serving then season with sea salt and freshly cracked pepper, to taste .  Serve immediately.  Enjoy.

 

GIVEAWAY WINNER: 

The winner of the Spicy Apron giveaway is comment no. 53:

Debbie — April 13, 2012  

I LOVE those potatoes and will be making them. They look so delicious!

Congratulations to Debbie from Mocha Me!  E-mail me which apron you would like ($29.99 or less) along with your mailing address.  Spicy Apron will get shipped to you.

 

 

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Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

Yield: 4-5

Prep Time: 10 min.

Total Time: 10 minutes

Ingredients:

2 tbsp canola oil
1 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
2 tsp Dijon mustard
1 clove of garlic, minced
1-2 tsp sugar, to taste
Sea salt and freshly cracked pepper, to taste
Butter lettuce, cleaned and torn into bite sized pieces
1-2 avocados, sliced into strips
2 small tomatoes, cut into wedges
1/4 small red onion, thinly sliced

Directions:

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon, garlic, sugar, sea salt and freshly cracked pepper to taste into a small bowl. Whisk until well combined; set aside.

Tear the clean butterleaf lettuce into bite size pieces and toss into a serving bowl. Add the avocado slices, tomato wedges, and red onion. Drizzle the vinaigrette on top of the salad right before serving then season with sea salt and freshly cracked pepper, to taste . Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net