Butter Lettuce Salad with Tahini-Honey Dressing

By bakers_delight85

From Aida Mollenkamp's Keys to the Kitchen. The dressing can be made up to 2 days ahead and refrigerated.

Ingredients

• Tahini-Honey Dressing:
• 1/2 cup tahini
• 5 tsp. freshly squeezed lemon juice
• 2 Tbsp. honey
• 2 garlic cloves, halved
• 3/4 cup water
• Kosher salt and freshly ground black pepper
• Butter Lettuce Salad:
• 7 oz. butter lettuce
• 1 avocado, peeled, pitted, and thinly sliced
• 1 Persian cucumber, halved and thinly sliced
• 1 carrot, grated on large holes of box grater
• 1 cup sprouts (such as sunflower, pea, or radish) for garnish

Preparation

Step 1

For the Dressing:
Combine all ingredients in a blender or mini food processor and process until smooth. Taste and add additional salt and pepper as desired.

For the Salad:
Place the lettuce in a bowl and scatter avocado, cucumber, carrot, and sprouts on top. Drizzle with dressing and serve.

Riffs-
Use almond, cashew, or peanut butter in place of the tahini.
Stir minced parsley, chives, or cilantro in the dressing.
Add a chopped fresh chile or green onions to the dressing.
Blend the dressing with some plain whole milk yogurt.
Add radishes, tomatoes, or sunflower seeds to the salad.