Butter Lettuce & Avocado Salad

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Recipe created & prepared by Chef Crusco Catering in Austin, Texas


  • 1 Head of Butter Lettuce – washed and dried
  • 1 large Chicken Breast – seasoned, grilled and cut into 1/2 inch slices
  • 1 large Avocado – Peeled, de-seeded and sliced into long 1/3 inch pieces
  • 1 small Jicama – peeled and cut into 1/8 inch batons or sticks
  • 1/4 cup Pine nuts – Toasted and slightly chopped
  • 1/2 cup Blueberries
  • 1 small block Pecorino Romano – 10-12 shaved pieces
  • EVOO & Balsamic Vinegar – dress as needed
  • Sea Salt & Fresh Ground Pepper – to taste


  1. In a small saute pan on med-low heat, toast pine nuts for 8-10 minutes or until slightly golden in color. Don’t walk away as they brown quickly and can burn. Clean the lettuce leaves & dry. Set aside.
  2. Grill the chicken breasts. Once cooked, lightly tent the chicken with foil and set aside.
  3. Prepare the Avocado, Jicama and Pecorino shavings. Cut the chicken into slices.
  4. To serve, place the leaves into a large, wide bowl. Place the Chicken througout the bowl. Garnish the salad with Avocado, Jicama, Blueberries, Pine nuts and Cheese shavings.
  5. Finally, dress with EVOO and Balsamic. Season with salt and pepper. Enjoy!