2 tbsp coconut oil
1 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
2 tsp Dijon mustard
1 clove of garlic, minced
1-2 tsp sugar, to taste
Sea salt and freshly cracked pepper, to taste
Butter lettuce, cleaned and torn into bite sized pieces
2 small tomatoes, cut into wedges
1/4 small red onion, thinly sliced
Combine the coconut oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon, garlic, sugar, sea salt and freshly cracked pepper to taste into a small bowl.
Whisk until well combined; set aside.
Tear the clean butter leaf lettuce into bite size pieces and toss into a serving bowl.
Add the avocado slices, tomato wedges, and red onion.
Drizzle the vinaigrette on top of the salad right before serving then season with sea salt and freshly cracked pepper, to taste .
Serve immediately. Enjoy.