Lunch Georgia Local Lettuces Salad Recipe
A fresh mix of locally sourced Georgia lettuces, paired with creamy avocado, tangy pickled red onion and cherry tomatoes. Tossed in a roasted shallot vinaigrette for a savory and aromatic finish, making this a light and refreshing salad.
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Ingredients
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Salad Base
Roasted Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Lettuce
Rinse the mixed Georgia lettuces under cold water. Pat them dry with a paper towel or use a salad spinner to remove excess water. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- 2
Prepare the Avocado and Tomatoes
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin wedges. Halve the cherry tomatoes and add them to the bowl with the lettuce.
- 3
Add Pickled Red Onion
Add the pickled red onion to the salad bowl, distributing it evenly among the other ingredients.
Vinaigrette Preparation
- 4
Roast the Shallots
Preheat your oven to 400°F (200°C). Cut the shallots in half and place them on a baking sheet. Drizzle with a little olive oil and roast for about 20 minutes or until they are soft and caramelized. Allow them to cool slightly before using.
- 5
Make the Vinaigrette
In a blender or food processor, combine the roasted shallots, olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Blend until smooth and well combined. Adjust seasoning if needed.
Combine and Serve
- 6
Toss the Salad
Drizzle the roasted shallot vinaigrette over the salad ingredients in the bowl. Gently toss everything together until the lettuces and other ingredients are evenly coated with the dressing.
- 7
Serve
Divide the salad into serving plates or bowls and serve immediately. Enjoy your refreshing Georgia Local Lettuces Salad!
