Fresh Green Salad with Lemon Vinaigrette

🥘 Ingredients

• freshly squeezed lemon juice 3 tbsp
• Dijon mustard 2 tsp
• pure maple syrup 2 tsp
• small shallot 3 tbsp
• garlic cloves 2
• red pepper flakes ¼ tsp
• extra virgin olive oil 6 tbsp
• Kosher
• Little Gem lettuce or romaine 5 oz
• small or medium ripe avocado 1
• heaping cup shredded carrots 2 ½ oz
• Roasted Seed Mix 5.33 tbsp
• Kosher

Lemon Vinaigrette

1. 1

   Prepare: freshly squeezed lemon juice , Dijon mustard , pure maple syrup , small shallot , garlic cloves , red pepper flakes , extra virgin olive oil , Kosher salt and freshly cracked black pepper.
2. 2

   In a jar for which you have a lid, combine all of the ingredients plus 1/2 tsp of kosher salt and a few twists of black pepper. Or, for a smoother consistency, add all ingredients to a food processor (or small-capacity blender), and blend (you can roughly chop the shallots/garlic).
3. 3

   Shake vigorously to emulsify the vinaigrette. Taste, adding more mustard (up to 1 tsp) for creamy tang and to emulsify, more maple syrup (up to 1 tsp) for sweetness, or more lemon juice for acidity. Season to taste with more salt or pepper as desired.
4. 4

   Label and store the vinaigrette in the sealed jar in the fridge for 1 to 2 weeks.
5. 5

   Gather: 5-6 tbsp Lemon Vinaigrette (from meal prep), Little Gem lettuce or romaine , small or medium ripe avocado , heaping cup shredded carrots , Roasted Seed Mix , Kosher salt or sea salt and freshly cracked black pepper.
6. 6

   Remove the Lemon Vinaigrette from the fridge. If it has solidified, set the jar in a shallow bowl of hot water to quickly return to room temperature. Shake the jar or whisk again to re-emulsify.
7. 7

   Chop the lettuce (or tear it into small pieces if using Little Gem). Dice the avocado, if using, or tear it into rustic chunks with your hands.
8. 8

   In a large bowl, combine the lettuce and shredded carrots with 5 tbsp Lemon Vinaigrette. Toss with tongs or your hands to coat well, adding another 1 tbsp of vinaigrette as needed.
9. 9

   Top the salad with the Roasted Seed Mix and avocado, if using. Season to taste with salt and pepper.