Salade de laitue beurre et vinaigrette à l’avocat en 10 minutes

Ingrédients

• 1/2 ripe avocado
• 1/4 cup mayonnaise
• 2 Tbsp buttermilk
• 2 Tbsp grated Parmesan
• 1 Tbsp red wine vinegar
• 1 small garlic clove, (roughly chopped)
• 1/2 tsp Dijon mustard
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp Flaky sea salt ()
• 1 head butter lettuce, (stem removed, leaves separated)
• 1/3 cup snap peas, (cleaned, thinly sliced into 1/2" pieces; can use snow peas!)
• 1 ripe avocado, (peeled and thinly sliced)
• 2 radishes, (thinly sliced)
• 2 Tbsp chives, (thinly sliced)

Préparation

1. 1

   Make the avocado dressing. Place ½ an avocado, ¼ cup mayo, 2 Tbsp buttermilk, 2 Tbsp grated Parmesan, 1 Tbsp red wine vinegar, 1 garlic clove, ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper in the bowl of a small blender or food processor. Pulse or blend until very smooth and thick. Refrigerate until needed.

2. 2

   Assemble the salad. Place cleaned whole or ripped butter lettuce leaves on a serving plate or in a large bowl. Add sliced snap peas, avocado, and radishes, then sprinkle with chopped chives.

3. 3

   Dress the salad, then serve! Either serve the dressing on the side or dollop a few spoonfuls all over the top. Sprinkle with a generous pinch of flaky sea salt and additional black pepper, if wanted. Toss the salad, or let guests dress and toss it themselves. Serve immediately!