Ingredients

For the Salad: 

• 1 head butter lettuce; torn in pieces

• 4 radishes; thinly sliced

• ½ zucchini; thinly sliced

• ¼ red onion; thinly sliced

• 1 cup snap peas; chopped 

• 1 tbsp dill

For the Croutons: 

• ¼ cup olive oil 

• 1/2 baguette; cubed

• 1 tsp garlic salt

• 1 tsp paprika

• 1 tsp black pepper

• 1 tsp salt 

For the Dressing:

• 1 clove garlic

• 1 avocado 

• 3 tbsp oil

• ¼ cup water

• ¼ cup parsley

• ¼ cup cilantro 

• ½ tbsp dill 

• Salt and pepper

Instructions

1. Preheat the oven to 350°F. 

2. On a cookie sheet, toss the cubed baguette in ¼ cup olive oil, garlic salt, paprika, black pepper, and salt. 

3. Bake for 20 minutes. 

4. In a food processor add the avocado, garlic, parsley, cilantro, and dill and pulse to combine until smooth. 

5. While blending the mixture on low speed, add the water and oil slowly until fully combined. 

6. Toss the lettuce with the radishes, zucchini, red onion, snap peas, and croutons. 

7. Drizzle the dressing on, top with the remaining dill and serve.