You are here
Butter Lettuce Salad with Kiwi Vinaigrette
Fresh and fruity, this salad combines butter lettuce with cucumbers, raspberries, baby kiwifruit, and toasted pistachios.
Ingredients:
8 oz. butter lettuce
1/4 cup toasted pistachios
20 fresh raspberries
16 slices Markon First Crop Cucumbers
4 oz. baby kiwi, garnish
Edible sansho buttons, garnish
Vinaigrette
2 kiwis, peeled and roughly chopped
2 Tbsp. apple cider vinegar
3 Tbsp. canola oil
1 1/2 Tbsp. honey
Instructions:
For the vinaigrette, puree the two kiwis, cider vinegar, oil, and honey in a blender until smooth.
Place lettuce in a medium mixing bowl; toss with vinaigrette. Arrange salad in center of plate and garnish with fresh raspberries, toasted pistachios, baby kiwi, cucumber, and sansho buttons. Serve with freshly baked bread or toast points.
Meal Type:
Spring
Summer
Gluten Free
Salads
Vegetarian