Butterhead and Fennel Salad; Avocado Green Goddess Dressing

Servings: 8 | Time: 20 minutes

Clean, crisp butterhead lettuce shares the plate with fennel, orange, and salty pistachios. The Green Goddess dressing is sure to join your repertoire – it’s a perfect dip for crudités as well.


  1. For Avocado Green Goddess Dressing, in small food processor or blender combine basil, parsley, avocado, green onions, vinegar, mayonnaise, sour cream, lemon juice, oregano, salt and pepper. Process until smooth.


  1. Drizzle dressing on serving plate. Top with lettuce leaves, orange supremes, fennel and pistachios. Season with additional salt and pepper. Garnish with edible flowers and microgreens.


  1. Tip: *

Cut thin slice from both ends of oranges. Cut off peel and white pith from top to bottom. Working over bowl to catch juice, remove sections by cutting toward center between section and membrane. Cut along other side of section to free it.



2          cups fresh basil, coarsely chopped

1 1/4      cups fresh Italian parsley, coarsely chopped

1/2        medium avocado, chopped

4          green onions, chopped

1/3        cup white wine vinegar

1/4        cup mayonnaise

1/4        cup sour cream

2          tablespoons fresh lemon juice

1          tablespoon fresh oregano leaves

1/2        teaspoon kosher salt

1/4        teaspoon ground black pepper

2          heads butterhead lettuce, leaves separated

3          medium oranges, cut into supremes*

1          medium fennel bulb, leafy green top removed, thinly sliced

1/4        cup dry roasted pistachio nuts

Edible flowers (marigold, dianthus, and/or button petals)