Butter Leaf Lettuce Salad with Creamy Dill Dressing
A delicious salad highlighting delicate buttery lettuce paired with a creamy dairy free dressing and topped with roasted asparagus, raw veggies, nuts and preserved lemon.
Ingredients
- 1 head of butter leaf lettuce, rinsed and torn into bit sized pieces
- 3 tbsp carrot, thinly sliced
- 1/4 cup yellow or white onion, thinly sliced
- 1/4 cup cucumber, thinly sliced or chopped
- 1 handful of asparagus stalks about 10
- 2 tsp preserved lemon, chopped
- 1 tsp caraway seeds
- 1/4 cup cashew and pistachio nuts you can mix or use just one type
- 1/2 avocado, sliced
Creamy Dill Dressing (dairy free)
- 1 1/2 tbsp tahini
- 1-2 tbsp water adjust depending on desired consistency
- 2 tsp olive oil
- 1/2 lemon, juiced
- 1 garlic clove, minced
- 1 tsp coconut aminos
- 3 tbsp fresh dill, chopped
- 1 tsp stoneground mustard
- 1/4 tsp sea salt or flakey salt
Instructions
- Preheat oven to 375F.
- Onto a baking sheet lined with parchment paper, add asparagus, spray with avocado oil (or mix in about 2 tsps of oil) and season with a touch of sea salt and pepper.
- Roast for 20 minutes or until tender and slightly crispy.
- While the asparagus cooks, make your dressing but combining all "Creamy Dill Dressing" ingredients into a personal blender and blend until smooth. Alternatively you can add all ingredients to a bowl and mix using a small whisk or spoon.
- To a large bowl, add lettuce, onion, carrots, cucumbers, caraways and dressing and mix until well combined.
- Plate and top with roasted asparagus, nuts, preserved lemon and avocado.
- Enjoy!