Late March signals the beginning of spring, something worth celebrating. But spring isn’t the only season we celebrate this month. It’s also Passover season. These delicious and easy to prepare recipes from Elite Jakob will delight friends and family during Pesach and throughout the year.
This easy and fresh salad will go with any main course. If you cannot find butter lettuce, you can use Romaine hearts instead.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
Butter Lettuce & Walnut Vinaigrette Salad
Ingredients
Ingredients for salad:
- 3 heads butter lettuce
- 2 Persian cucumbers
- 1 avocado
Ingredients for dressing:
- 2 Tablespoons Dijon/brown mustard
- 4 Tablespoons olive oil
- 1 lemon, juice only
- 1 Tablespoon red wine vinegar
- 2 Tablespoons honey
- Salt & pepper
- 1 shallot chopped small
- 1/2 cup walnuts, divided
- Optional: garnish with fresh dill sprigs
Instructions
- Using your hands, rip the butter lettuce leaves to bite size pieces and place them evenly on a large platter.
- Using a peeler, shave the cucumber tip to tip to create ribbons and spread all over on top of the leaves.
- Cut the avocado into small cubes or slices and layer them on top of the cucumbers.
- Combine the dressing ingredients in a jar. Add to the jar 1/4 cup of the chopped walnuts and mix well.
- Drizzle the dressing evenly all over the platter just before serving and finish with the remaining walnuts as garnish.
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