Prep Time: 10 minutes
Yield: Serves 4 to 6

Ingredients

1  tablespoon  lemon juice
5  tablespoons  extra-virgin olive oil
1  teaspoon  Dijon mustard
1/2  teaspoon  kosher salt
1/2  teaspoon  pepper
1  butter lettuce head, torn into large pieces
2  cups  small squash blossoms, stems removed, divided
3  tablespoons  roasted, unsalted sunflower seeds
1  avocado, peeled and sliced

Preparation

Whisk together lemon juice, oil, mustard, salt, and pepper in a large bowl. Add lettuce, 1 1/2 cups blossoms, the sunflower seeds, and avocado and lightly toss with dressing until coated. Sprinkle remaining 1/2 cup blossoms on top of salad.