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Butter Lettuce Salad with Kiwi Vinaigrette

Fresh and fruity, this salad combines butter lettuce with cucumbers, raspberries, baby kiwifruit, and toasted pistachios.


8 oz. butter lettuce

1/4 cup toasted pistachios

20 fresh raspberries

16 slices Markon First Crop Cucumbers

4 oz. baby kiwi, garnish

Edible sansho buttons, garnish


2 kiwis, peeled and roughly chopped

2 Tbsp. apple cider vinegar

3 Tbsp. canola oil

1 1/2 Tbsp. honey


For the vinaigrette, puree the two kiwis, cider vinegar, oil, and honey in a blender until smooth.

Place lettuce in a medium mixing bowl; toss with vinaigrette. Arrange salad in center of plate and garnish with fresh raspberries, toasted pistachios, baby kiwi, cucumber, and sansho buttons. Serve with freshly baked bread or toast points.