Buttercrunch, Avocado and Hazelnut Salad with Hazelnut Vinaigrette
Aim for very fresh, therefore locally grown, hazelnuts and prepare this quick to put together salad as you are about to serve. White balsamic condiment is made using the same aging process as balsamic vinegar and a small bottle in the pantry offers a point of difference to dressings.
50ml (3 tbsp and 1 tsp) hazelnut oil
5 ml (1 tsp) white balsamic condiment
flaky sea salt and freshly ground black pepper
1 buttercrunch lettuce (washed and preferably spun in a salad spinner)
1 avocado (peeled and sliced)
50g hazelnuts (lightly roasted, roughly peeled and coarsely chopped)
20-25 basil leaves (roughly torn)
2 lemons (cut into wedges)
To make Hazelnut Vinaigrette: Place oil, balsamic condiment, with salt and pepper to taste into salad serving bowl and whisk to combine.
Gently tear lettuce and place lettuce, avocado, hazelnuts and basil leaves into the salad bowl on top of dressing. Gently toss to combine. Accompany each serve with a lemon wedge.