For the Butter Lettuce, carefully break off a leaf at a time from the outer edge and work your way in. Once I have all the leaves removed, I rinse them well in cold water and place them on a towel to dry.
Rinse and dry the English cucumber and thinly slice.
If you are using English or Persian cucumbers, you can leave the skin on. If using regular cucumbers, peel and seed and thinly slice.
Fennel: Start by removing the top portion of the bulb where the frond stems are. Then slice it in half and remove the inner core. For this salad I use a mandolin to get really thin slices of fennel. Almost shaved…you can also use a knife, just cut as thin as possible. Once sliced, set aside.
Now let's prepare the herbs. I use flat leaf Parsley, and I use the leaves only. I use a generous amount of herbs. Next pinch of some Dill sprigs...these are the tiny ends with the leaves off of the stem. And finally just a few leaves of mint, you don't need a lot of mint..just a few will do.
Assembling the salad:
Place the dried lettuce leaves on a large platter and sprinkle the shaved fennel over the leaves. Next tuck some cucumber slices on the plate among the leaves and fennel. Sprinkle your prepared herbs all over. If you are ready to serve the salad, carefully pour some Orange Honey Dressing on top of the all the greens and top with sliced avocado, pinch of salt and fresh ground pepper.
Notes
Nutrition
Serving: 2cupsCalories: 286kcal
Nutritional information is calculated online and should be used as a guide.
Keyword Avocado salad, Butter lettuce, Green salad, Starter salad