Livon Recipe
Make Livon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Livon Dressing
Salad Base (to serve with Livon)
Method
Livon Dressing
- 1
Combine base
In a medium mixing bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth and creamy.
- 2
Emulsify
Slowly whisk in 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard and 1 teaspoon white wine vinegar until fully combined and slightly glossy.
- 3
Add aromatics and herbs
Stir in 1 teaspoon minced garlic, 1 tablespoon finely chopped fresh dill, 1 tablespoon finely chopped fresh chives and 1 teaspoon chopped capers, mixing until evenly distributed.
- 4
Season
Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/2 teaspoon more lemon juice for brightness, or 1/2 teaspoon more honey if you prefer sweeter.
- 5
Rest
Cover and refrigerate the Livon dressing at least 20 minutes (up to 24 hours) to let flavors meld. If it thickens too much in the fridge, whisk in up to 1 tablespoon water or extra lemon juice to reach desired consistency before serving.
Salad Base (to serve with Livon)
- 6
Prepare greens and vegetables: Wash and thoroughly dry 6 cups mixed salad greens. Halve 1 cup cherry tomatoes, slice 1 cup cucumber into half-moons, thinly slice 1/4 cup red onion, and slice 1 ripe avocado just before serving to prevent browning.
- 7
Assemble salad: In a large bowl, gently toss the mixed greens with the tomatoes, cucumber and red onion. Add the sliced avocado on top.
- 8
Dress and finish: Spoon or drizzle 3 to 4 tablespoons of Livon dressing over the salad (adjust to taste) and toss gently to coat. Sprinkle 1/2 cup croutons and 1/4 cup grated Parmesan or crumbled feta if using. Serve immediately.