Mother's Day salad
Butter lettuce, cumquat and avocado salad Photo by Vered Guttman
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The fabulous dressing of this salad is adapted from Nobu: the Cookbook. The original recipe uses yuzu juice, a Japanese citrus. Instead, I use the easier-to-find combination of lemon and orange juice. The dressing is excellent for any green salad.

Serves 4 to 6

Ingredients:

For the dressing:

3 tablespoons fresh lemon juice

1 tablespoon orange juice

5 teaspoons soy sauce

6 tablespoons grape-seed oil

1 large garlic clove, minced

Pinch of black pepper

For the salad:

1 butter lettuce

1/4 red onion, very thinly sliced

1 ripe avocado, cut into small cubes

1/4 cup cumquat, very thinly sliced

Directions:

1. Prepare the dressing by putting all the ingredients in a lidded container and shaking it well.

2. Tear the lettuce leaves into manageable size and put in a large bowl. Mix with the red onion and a few tablespoons of the dressing. Top with avocado and cumquat, drizzle a little more dressing and serve.

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