Skip to main content
Epicurious
Bon Appétit

Lettuce, Avocado and Sunflower Seed Salad

By Molly McCarty

4.3

(7)

Recipe information

  • Yield

    Serves 6

Ingredients

1/2 cup olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon mayonnaise
2 small heads Bibb lettuce, torn into bite-size pieces
1/3 cup sunflower seeds (about 2 ounces)
2 avocados peeled, pitted, sliced

Preparation

  1. Step 1

    Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.

    Step 2

    Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.

TagsSaladSalad DressingLettuceLeafy GreensVegetableSunflower SeedSeedAvocadoLunchDinnerVegetarianGluten FreeQuickEasyNo-CookBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.