Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette
1tbspseasoned rice vinegar
1/2tbspred wine vinegar
Sea salt and freshly cracked pepperto taste
Butter lettucecleaned and torn into bite sized pieces
1-2avocadossliced into strips
2small tomatoescut into wedges
1/4small red onionthinly sliced
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 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.