Lemon And Avocado Butter Salad

• 2 heads butter lettuce
• 1 avocado
• 2 nori sheets
• 1/4 cup pine nuts
• 1/2 cup baby tomatoes
• Dressing
• 1 cup cashews, soaked 20 minutes
• 1/2 cup water
• 1 clove garlic
• 1 teaspoon onion powder
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 teaspoons nutritional yeast (optional)
• Parmesan Cheese
• 1/4 cup macadamias
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt

1. - Cut the leaves from the stalk of the butter lettuce.
2. - Toss in the desired amount of dressing and then rearrange the leaves on the plate so they go from biggest to smallest, as they did when they were part of the original lettuce.
3. - Cut half of an avocado into a fan and place on the plate just to the side of the butter lettuce.
4. - Crush a dry nori sheet with your hands and sprinkle the lettuce with it.
5. - Quarter the baby tomatoes and sprinkle the salad with them, finishing up with a sprinkle of the quick parmesan cheese and the pine nuts.
6. Dressing
7. - Blend all ingredients together in a high-speed blender.
8. - Chill until ready to use.
9. Parmesan Cheese
10. - Use a Microplane to grate the macadamias into a bowl.
11. - Add the nutritional yeast and salt, and then mix thoroughly.

butter, avocado, sheets, pine nuts, baby tomatoes, dressing, cashews, water, clove garlic, onion powder, lemon juice, lemon zest, salt, nutritional yeast, parmesan cheese, macadamias, nutritional yeast, salt

Taken from www.epicurious.com/recipes/member/views/lemon-and-avocado-butter-salad-50154935 (may not work)