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Butter Lettuce Salad With Orange, Avocado, Asparagus and A Citrusy Crème Fraiche Herb Dressing


3 tablespoons freshly squeezed lemon juice

3 tablespoons crème fraiche

2 tablespoons minced shallot

2 tablespoons chopped fresh chives, divided

2 tablespoons chopped fresh dill, divided

¼ cup extra virgin olive oil

salt and freshly ground black pepper

1 large head, or 2 small heads, butter lettuce

1 large Chilean navel orange, cut into segments

1 Chilean avocado, cubed

6 spears asparagus lightly steamed, then sliced on the diagonal


In a medium bowl, whisk together dressing ingredients: lemon juice, crème fraiche, shallot, 1 tablespoon chopped chive, and 1 tablespoon chopped dill. Continue whisking as you pour in olive oil. Season to taste, with salt and plenty of black pepper.

Place lettuce, orange, avocado, and asparagus in a serving dish. Drizzle dressing over the top. Season with remaining herbs salt and additional and pepper as desired. Eat right away.


Serves 4-6