Best 3 Young Lettuces With Herbed Avocado Recipes

Avocado-Herb Salad with Goat Cheese image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
Juice of 1 lemon, plus wedges for serving
2 avocados
1 cup assorted cherry tomatoes, halved
1 Kirby cucumber, quartered lengthwise and cut into 1/2-inch pieces
1/4 cup torn fresh parsley
1/4 cup roughly chopped fresh chives
Kosher salt and freshly ground pepper
1 head Boston lettuce (or other tender greens), torn into pieces
Flaky sea salt
1/2 cup crumbled goat cheese (about 2 ounces)

Steps:

Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.

Young Lettuces With Herbed Avocado image

Yield 4 Servings

Number Of Ingredients 23

Herbed avocado:
1 small shallot, finely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon (or more) fresh lemon juice
Kosher salt
2 large avocados, pitted
1/2 preserved lemon, seeds removed, finely chopped
3/4 cup plain whole-milk Greek yogurt
2 tablespoons olive oil
1/4 cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint)
Lemon vinaigrette:
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
Kosher salt
2 tablespoons grapeseed or vegetable oil
1 tablespoon olive oil
Salad and assembly:
3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated
2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane)
1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds)
1/2 cup edible flowers (such as nasturtiums, bachelor's buttons, and/or pansies)
Flaky sea salt
1/2 cup finely chopped unsalted, roasted pistachios

Steps:

Herbed avocado:
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Puree until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
Do Ahead
Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
Lemon vinaigrette:
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
Do Ahead
Vinaigrette can be made 5 days ahead. Cover and chill.
Salad and assembly:
Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.

Grilled Lettuces with Crème Fraîche and Avocado image

Provided by Carlo Mirarchi

Yield 4 servings

Number Of Ingredients 8

2 romaine lettuce hearts and/or large heads of Treviso radicchio, halved lengthwise
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
1 cup mizuna or baby mustard greens
1/2 cup crème fraîche
1 avocado, cut into quarters
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)

Steps:

Prepare grill for medium-high heat. Brush cut sides of lettuce with a total of 2 tablespoons oil; season with kosher salt and pepper. Grill lettuce, cut side down, until lightly charred, about 2 minutes.
Toss mizuna with 1 tablespoon oil in a medium bowl; season with kosher salt.
Dollop crème fraîche on a platter and top with grilled lettuce and avocado; scatter mizuna over. Drizzle with lemon juice and more oil; season with sea salt and pepper.