Scale

6 cups butter lettuce pieces

1 1/2 cups cooked tricolor quinoa

1/2 cup sliced red onion

1 avocado sliced

1/2 cup pistachios

4 oz. chèvre

Avocado Herb Dressing, recipe below

1 avocado peeled and pit removed

1/2 cup of homemade or good-quality mayonnaise

1/2 cup fresh parsley leaves chopped

1/4 cup fresh basil leaves chopped

1/4 cup fresh chives chopped

2 garlic cloves minced

3 TBSP lemon juice

1 tsp sea salt

1/4 tsp white pepper

1/2 – 3/4 cup water

Cook Mode Prevent your screen from going dark

In a large salad bowl layer the butter lettuce, quinoa, red onion, avocado, and pistachios.
Break the soft chèvre into small pieces and place on top of the salad.
Serve with the avocado herb dressing.

Place all of the ingredients except for the water in a mini food processor and blend well.
Gradually add water until you achieve the desired constancy.
Store in an airtight container in the refrigerator for up to 5 days.