Layered Harvest Salad with Avocado Vinaigrette

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 By Debra Kaplan

Layered Harvest Salad with Avocado Vinaigrette


Thanksgiving gives us the chance to acknowledge our good fortune with the bounty of healthful foods the season provides. Add this colorful recipe to your menu to create a delicious and memorable Thanksgiving Day feast!

– 2 small heads butter lettuce
– 1 package mixed baby greens
– 1 large kholrabi, peeled and cut into strips
– 1 large honeycrisp apple, skin on and cut into strips

– 3 small watermelon radishes, peeled and cut into strips
– 3/4 cup julienne raw beets
– 3/4 cup fresh blueberries
– 1/2 cup pomegranate seeds
– 1/2 cup chopped pecans
– Kosher salt and fresh pepper to taste

On a large platter layer ingredients in the following order:
Butter lettuce leaves, mixed greens, kohlrabi, apple, watermelon radish, julienne beets. Top with blueberries, pomegranate seeds and chopped pecans. Sprinkle with salt and pepper to taste.


Blend the following ingredients in a food processor:
-1 large ripe avocado
-3/4 cup avocado oil or olive oil
-1/2 cup white balsamic vinegar
-3 tablespoons fresh lemon juice
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper