8-10 heads of little gem lettuce (or 1 package romaine hearts)
1 cup cherry tomatoes
½ cucumber, cut into chunks
1 large avocado, sliced
Basil Yogurt Dressing
1 cup plain whole milk yogurt
1 and ½ cups fresh basil, packed (stems discarded)
¼ cup olive oil
1 garlic clove, peeled and smashed
1 teaspoon lemon juice
⅛ of a teaspoon red pepper flakes, more to taste
Pinch of salt
Instructions
In a large salad bowl, tear apart lettuce into bitesize pieces.
Toss in cherry tomatoes, cucumber chunks, and sliced avocado.
In a blender or food processor, blend together yogurt, basil, olive oil, garlic, lemon juice, red pepper flakes and salt.
Toss salad with ½ of the dressing and serve immediately with extra dressing to drizzle overtop.
Notes
Leftover dressing will brown quickly in the refrigerator, so I don't recommend making it in advance. For a brighter color, you can blanch the basil and add additional lemon juice - though I haven't tried it.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/08/10/little-gem-salad/