February and early March are always a little difficult to get through in New York, with the lingering storms and grey days. You can feel spring right around the corner but it hasn’t materialized yet. But, this salad is so fresh and light that it made me immediately think of warmer, sunnier times to come.
It is also super simple and delicious. You can use any lettuce you like. I chose butter lettuce because it is my absolute favorite. Lately I have been eating a salad almost every day for dinner with the basil oil vinaigrette below, a handful of pumpkin seeds and sometimes an avocado. If you haven’t tried basil oil, I highly recommend it. For today’s salad, I decided to add a blood orange and a little crumbled queso fresco. I really liked the results. It also fits nicely into my current healthy eating plan. I am not usually a fan of fruit in salads, but the blood orange paired nicely with the other components and it certainly is photogenic 🙂 Try it out and let me know what you think.
Butter lettuce salad with blood orange, avocado and basil dressing
(makes one to two servings)
1 blood orange
Queso fresco (crumbled, about a 1/3 cup)
1/2 an avocado (sliced)
Handful of sprouted pumpkin seeds (I use these)
1 part white wine vinegar
2 parts olive oil
2 parts basil oil (I use this)
salt and pepper to taste
Wash and dry your lettuce and set aside or use a packaged variety to save time (which is what I did). Peel the blood orange and cut horizontally into 1/2 inch slices. Set aside. Crumble the queso fresco. Slice avocado. Layer salad starting with lettuce base then adding blood oranges, avocado, cheese and pumpkin seeds. Dress with desired amount of vinaigrette. Add a sprinkle of sea salt and fresh ground pepper if you like.