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Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

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 this avocado and butter leaf salad with a tangy mustard garlic vinaigrette.  It was a delicious salad that the entire family loved and it paired nicely with the roasted chicken I made for dinner.

Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

How to Make an Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

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

Tear the clean butterleaf lettuce into bite-size pieces and toss it 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.

Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

 

Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Pam / For the Love of Cooking

Ingredients

Mustard-Garlic Vinaigrette:

  • 2 tbsp canola oil
  • 1 tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • ½ 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

Salad:

  • Butter lettuce cleaned and torn into bite-sized pieces
  • 1-2 avocados sliced into strips
  • 2 small tomatoes cut into wedges
  • ¼ small red onion thinly sliced

Instructions

  • 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 it 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.
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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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22 Comments

  1. Don’t you love it when certain ingredients are just screaming out your name? My local grocery store was having an awesome avocado sale (3 for $1) so I have some avocados calling my name too. And I have the rest of the ingredients at home so I will definitely be making this! 🙂

  2. Looks absolutely scrumptious! I am going to make it tonight with the penne sausage pasta with homemade marinara! A little red wine and a wonderful meal. Thanks