While I am always excited for the change of seasons, and seasonally charged, there is also something fun about that time when the seasons blend together.

It’s almost a challenge to create a dish that can straddle both seasons and fit right in on either side.

This is one of those salads. It is equally at home at a summer bbq or on the table for a fall festival.

Ingredients:

1 head of butter lettuce, destemmed, and torn into bite sized pieces

1 clamshell raspberries

1 cucumber, peeled and sliced in halfmoons

1/4 cup peeled, roasted, and salted pistachios

1 shallot, thinly sliced

1/2 jalapeño, minced

1 avocado, sliced and diced

handful of fresh mint leaves

4oz goat cheese, crumbled

1 Tbsp minced shallot

1 clove garlic, minced

1 tsp dried italian parsley

1 tsp dried dill

1/2 tsp salt

1 Tbsp honey

juice of 1 lime

1/3 cup champagne vinegar

1/2 cup avocado oil

Directions:

In a mason, or other lidded jar, combine minced shallot, garlic, parsley, dill, salt, honey, lime juice, vinegar and avocado oil. Shake to combine.

Place torn lettuce in a large bowl. Drizzle dressing over, a little at a time, tossing until leaves are just coated (you may not need all dressing). Add in remaining ingredients and toss gently until just combined.