SUSAN OJANEN FREELANCE WRITER & FOOD PHOTOGRAPHER
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Butter Lettuce Salad
​with Avocado Cream

Gluten & Dairy-free

Ingredients

1/4 cup chopped walnuts
3 avocados: 1 whole and 2 peeled and cut into chunks
1 tablespoon tightly packed fennel fronds (the soft leaves on the stems of a fennel bulb)
1/4 teaspoon sea salt
1/8 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons water
1 head Butter or Boston lettuce
1 cup thinly sliced fennel bulb
1/2 cup red bell pepper, diced
1/4 cup thinly sliced red onion
​

Directions
​
1. Toast the walnuts in a dry skillet over medium-low heat for 3-4 minutes while stirring frequently; set aside to cool.

2. Scoop out the flesh of the whole avocado and place into a food processor. Add the fennel fronds, salt, garlic, lemon juice, olive oil, and water. Pulse for 10-second intervals for a total of one minute, stopping once or twice to scrape the bowl. Place the avocado cream, covered, into the refrigerator.

​3. Gently tear the lettuce into a medium-sized serving bowl. Add the fennel bulb, bell pepper, onion, and walnuts; gently toss to combine. Add the avocado chunks and thoroughly fold in the avocado cream; serve immediately.
© 2022 Susan Ojanen. All rights reserved.
susan@susanojanen.com  |  +1 423 534 2364
  • Welcome
  • Image Gallery
  • Recipes
    • Blueberry-Oatmeal Smoothie
    • Butter Lettuce Salad with Avocado Cream
    • Chocolate Almond Bites
    • Lemon Meringue Tart
    • Quinoa Salad with ​Honeyed Lemon-Ginger Dressing
  • Articles
    • Gluten-Free France
    • Avocado
    • Nuts
    • Pineapple
    • Strawberries
    • Tart Cherries
  • Contact