Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

Healthy...and so delicious!

SERVES 6

• 3 cups spring lettuce
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced fresh baby spinach
• ⅓ cup scallions, sliced on a bias
• 1 cup diced cucumbers
• 1 avocado, diced
• ½ cup pecan halves, toasted

Lemon Dill Vinaigrette

• zest of 1 lemon (optional but recommended)
• ¼ cup lemon juice
• ½ small red onion, diced
• ⅓ cup olive oil
• 3 Tbsp chopped fresh dill (leaves only) or 1 tsp dried dill
• ½ tsp kosher salt
• ¼ tsp black pepper

Combine vinaigrette ingredients. Pulse with an immersion blender until smooth.

Combine salad ingredients or lay out in a large shallow bowl. Pour dressing over salad. Toss and enjoy.

(Originally featured in Family Table, Issue 848)