Makes: about 1 1/2 cups dressing
Serves: 4
Prep Time: 5 minutes
Total Time: 8 minutes
For the Dressing
1/2 cup fresh lemon juice
1/3 cup granulated sugar or about 1/4 cup honey
2 teaspoons minced shallot, red onion or white onion
1 teaspoon Dijon mustard
1 teaspoon kosher salt or 1/2 teaspoon table salt
pinch xanthan gum
2/3 cup avocado oil or other light flavored oil
1 Tablespoon poppy seeds
For the Salad
4 cups mixed greens
2 cups chopped iceberg lettuce or romaine hearts
1/2 cup blueberries, strawberries or blackberries
1 avocado, peeled, pit removed, diced into 1/2 inch pieces
1. Start Dressing: In a food processor or blender container, add the lemon juice, honey, shallot, mustard, salt and xanthan gum and process until smooth and well combined, about 30 seconds.
2. Drizzle in Oil: Add oil to the processor through the feed tube hole on top of the processor. (There is a small hole in the bottom to let oil in slowly, used for making mayonnaise and salad dressings.) When all of the oil has been added, let process for 1 minute.
3. Finish Dressing: Add poppy seeds to processor and process or pulse just to combine.
4. Assemble Salad: In a large mixing bowl toss together the greens and iceberg lettuce with about 1/2 of the dressing. Transfer dressed greens to individual serving plates. Divide berries and avocado evenly between plates and arrange on to of the greens. Drizzle with remaining dressing. Serve and enjoy!
