This is one of my favorite summer salads. I love making this after a long day of bike riding or hanging out in the hot summer sun. It’s so refreshing, simple, bright and healthy. Great combo!
2 or 3 Avocados
1 head of butter lettuce, washed, base removed, leaves separated but left whole.
2 Roma tomatoes, seeded and julienned
¼ of a small red onion, diced finely
1 cup of fresh flat leaf Italian parsley, chopped
Tip: In my salad dressings I highly recommend buying pre-infused oils. I especially love infused oils from B.R Cohn Winery, or We Olive. I’ve found they add tons more flavor to salad dressings.
¼ cup Extra Virgin Olive Oil (preferably lemon infused)
½ tsp Garlic Powder
½ tsp Mustard Seed Powder
Pinch of Celery Seed
2 large tbsp. Red Wine Vinegar
2 large tbsp. Pepperoncini Juice (from any pepperoncini jar)
2 drops of Organic Agave Nectar
1tsp Blood Orange Olive Oil (I use B.R Cohn)
Salt and Pepper to taste