Spring Salad with Butter Lettuce, Avocado, and Radish

Recipe

This simple salad looks like spring, tastes like spring, and provides the vitamins and minerals we need in spring. It reminds me of Polish spring when butterhead lettuce was the only vegetable available at this time of year. After a long winter of eating starchy and fermented vegetables, we were ready for this light and fresh vegetable.

Ingredients:

  • 1 head butterhead lettuce

  •  1 large avocado

  • 3 radishes

  •   1/4 cup of EVOO (extra virgin olive oil)

  • 1 TB fresh lemon juice

  • 1 tsp white wine vinegar (rice or sherry vinegar are good substitutes)

  • 1/4 cup raw sunflower seeds

  • Sea salt and freshly ground pepper to taste

  • A handful of chives or green onions

  • Shaved Pecorino Romano cheese or other sheep cheese

  • Optional protein: hardboiled egg, grilled chicken, or poached shrimp

Method:

  • Wash and separate butterhead leaves. Place the leaves in the serving bowl.

  • Top the lettuce with sliced avocado and radishes.

  • Drizzle the olive oil over the salad. Add the lemon juice and vinegar and gently toss to coat the ingredients with the dressing.

  • Season with salt and pepper.

  • Sprinkle sunflower seeds, chives, and shaved Pecorino Romano.

  • Place optional protein on top if using.

  • Serve immediately.

Health facts: 

  • High in vitamins - vitamin A, K, C, B6, carotene, Folate

  • Rich minerals - magnesium, phosphorus, potassium, calcium

  • Good source of choline and lycopene

  • High in fiber

  • Good source healthy fat

  • GF, vegetarian