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Butter-Lettuce Salad with Strawberries, Avocado, Walnuts & Chèvre

Nov/Dec 2015


by in May 2012
Butter-Lettuce Salad with Strawberries, Avocado, Walnuts & Chèvre
3 votes, 4.33 avg. rating (84% score)
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Sweet-tart berries are the perfect foil for rich avocado and creamy, fresh goat cheese. Add soft curls of butter lettuce, walnuts, and red onion, and you have a gorgeous salad.

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For the dressing:


  • 1/4 cup white or red balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


In a medium-size bowl, whisk together vinegar, shallot, mustard, salt, and pepper. Drizzle olive oil in a thin stream, whisking constantly, until an emulsion forms. Set aside.

For the salad:


  • 1 cup walnut halves
  • 1 large head butter lettuce (also called Boston or Bibb lettuce), leaves separated
  • 2 cups (about 10 ounces) small to medium-size strawberries, hulled and quartered
  • 1 ripe avocado, peeled, pitted, and cut into 1/4-inch-thick slices
  • 1/2 small red onion, thinly sliced
  • 3 ounces chevre (fresh goat cheese), crumbled


In a heavy-bottomed skillet over medium-low heat, toast walnuts, stirring often, until lightly browned and fragrant, about 10 minutes. Set aside.
Toss lettuce with enough vinaigrette to coat leaves lightly. Arrange on 6 plates. Gently toss berries, avocado slices, and onion in more vinaigrette and divide among plates. Top with walnuts and chèvre.
Updated Friday, March 30th, 2012

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