1 small shallot, finely chopped
1 tablespoon white wine vinegar
1 tablespoon (or more) fresh lemon juice
2 large avocados, pitted
½ preserved lemon, seeds removed, finely chopped
¾ cup Tofutti sour cream or plain Greek yogurt
2 tablespoons olive oil
¼ cup finely chopped mixed fresh herbs (I use cilantro, parsley, tarragon
and/or mint but use what you like)
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
2 tablespoons vegetable oil
1 tablespoon olive oil
Salad And Assembly
3 heads of baby romaine, red leaf, or Little Gem lettuces, leave
2 cups arugula or radicchio
½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or
½ cup halved cherry tomatoes
Flaky sea salt
½ cup finely chopped unsalted, roasted pistachios
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, Tofutti sour cream, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill.
Salad And Assembly
Toss lettuces, arugula, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.