| OWL Venice
Herbed Butter Lettuce Salad
Total Time: 15 minutes | Servings: 4 servings
With toasted pistachios, fresh herbs, chives, hemp hearts, sesame seeds, avocado slices and a tahini honey vinaigrette
Ingredients:
- 1 head butter lettuce
- ½ cup fresh cilantro leaves
- ½ cup fresh dill
- 1 avocado
- ½ cup pistachios
- ¼ cup hemp seeds
- ¼ cup sesame seeds
- 1 tbsp ghee
- ¼ cup olive oil
- ½ lemon *juiced*
- 1 tbsp honey (optional)
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- Salt and pepper
Directions:
- Make the dressing by whisking together the olive oil, honey, tahini, apple cider vinegar, lemon juice, garlic powder and salt and pepper. Set aside.
- Melt the ghee in a sauté pan over medium low heat. Add the pistachios and seeds and toast for 4-5 minutes until golden brown. Let cool.
- Assemble the salad by adding the butter lettuce leaves to a bowl. Add in the dill and cilantro. Sprinkle in the nut and seed mixture. Dressing with the honey tahini dressing and toss.
- Serve with avocado slices.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.