Butter Lettuce Citrus Salad with Avocado Shallot Dressing
Prep time
Total time
Butter Lettuce Citrus Salad with Avocado Shallot Dressing is a refreshing, light salad of butter lettuce, orange segments, avocado, and pomegranate, tossed in a creamy avocado-shallot dressing.
Serves: About 4-6 servings
For the dressing:
  • 1 small avocado, pitted
  • 2 tablespoons finely chopped shallot (about 1 large shallot), divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon granulated sugar
  • ½ cup extra virgin olive oil
  • salt and pepper, to taste
For the salad:
  • 1 head butter lettuce, tough outer leaves removed, washed and drained
  • 1 large orange or two medium oranges, peeled and segmented
  • 1 large avocado, pitted and sliced width-wise
  • ¼ cup pomegranate arils
Prepare the dressing:
  1. Place the small avocado, 1 tablespoon shallot, lemon and orange juice, balsamic vinegar, and granulated sugar in a food processor. Pulse until smooth. With the food processor on, add the olive oil in slow, steady stream until incorporated. Add salt and pepper to taste, and pulse. Place the dressing in a bowl and stir in the remaining one tablespoon of minced shallots. Set aside.
  2. Tear the butter lettuce and place in a large serving bowl. Add the orange segments and slices of avocado, and toss gently. Add enough dressing to coat, tossing gently (I only needed about ⅓ of the dressing). Top each salad plate with pomegranate arils and serve immediately. Enjoy!
White wine vinegar may be substituted for the white balsamic vinegar.

Dressing should be stored in an air tight container in the refrigerator. The dressing will solidify in the refrigerator, so let stand it at room temperature for about 10 minutes and whisk before using.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at https://flavorthemoments.com/butter-lettuce-citrus-salad-with-avocado-shallot-dressing/