Mash a bit in a mixing bowl
Put on top
a little minced onion
about 1.5 tsp white wine vinegar
about 1.5 tsp lemon juice
Let it sit for a few minutes while you clean and place onto individual serving plates
about 1/2 Romaine lettuce -- or another not-super-flavorful lettuce
Mix in a little bowl and set aside
at least 1 tbl lemon juice
about 1 tsp maple syrup
1 to 1.5 tbl olive oil
salt to taste
Then stir into the avocado mixture
1/4 preserved lemon, diced (I love the recipe in the new cookbook by Alice Waters, My Pantry! except I add saffron to it)
1 tbl olive oil
at least 2 tbl fresh basil cut or torn up
nice salt to taste
whole-milk yogurt to make it a nice texture, up to about 6 tbl
Then put the avocado mixture on top of the lettuce, mostly in the middle for looks.
Pour over the vinaigrette, especially over the lettuce.
Sprinkle over top
1/4 cup salted roasted pistachios
Much adapted from Young Lettuces with Herbed Avocado in Bon Appetit magazine; they point out very rightly that this recipe takes care of the problem if all you can find is somewhat tasteless lettuce at the market!