Approximate quantities: 10 ounces of butter lettuce, roughly chopped; 2 ounces of radicchio, roughly chopped; 1 medium watermelon radish, sliced into thin crescents; 2 carrots, sliced into thin discs; 10 ounces of sugar snap peas, trimmed and cut lengthwise; 1 avocado, sliced lengthwise
Dressed with my new favorite homemade vinaigrette blend: 30 ml of olive oil; 30 ml of red wine vinegar; 15 g of Dijon mustard, or if you like a little extra kick, a horseradish mustard; and the juice of 1/2 of 1 lemon