Ingredients for Salad:
½ head Boston lettuce
1 avocado
½ medium red onion
3 sprigs of mint, finely chopped

Ingredients for Citrus-Shallot Vinaigrette:
Juice of 1 lemon
Juice of 1 orange
1 tbs extra virgin olive oil
½ of a shallot finely minced
2 sprigs fresh thyme
1 tsp cayenne pepper
½ tsp freshly ground pink pepper
½ tsp grade A maple syrup
zest from the lemon and orange that you juiced (easier to zest prior to juicing, btw)

Method:
Rip lettuce into bite-sized pieces and slice the avocado in thin, long slices. Add chopped onion and mint to lettuce and mix well. Place avocado on top of the mixed ingredients.

Combine all ingredients for the salad dressing and mix well. Pour as much of the dressing as you prefer on a salad. I’m of the less-is-more school of thought, but some people really like to soak the salad with the dressing. The upside of this dressing is that it’s low-fat, good for you, and is relatively light. If you’re not a cayenne lover, as KS and I are, you might want to avoid it altogether or add a little more and build up upon your taste. KS has never met a cayenne intensity he couldn’t match, so I could’ve easily added more. That is if I wanted to permanently burn the taste buds off my tongue. When it comes to spice tolerance, he has me beat by a long shot. I cry uncle long before he does.