Squash Blossom and Ricotta Salad
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Cooking tools:
- Melon baller
- Serving bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 head butter lettuce or other mild green leafed lettuce
- 2 cups squash blossoms
- 3 tablespoons toasted sunflower seeds
- 2 large, ripe hass avocados
- 1 cup ricotta cheese, crumbled
- a variety of summer herbs, minced
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