Spring Salad Baby Bok Choy Butter Lettuce and Blackberry Salad

Ingredients

• 1 cup fresh basil leaves, packed
• 3 tablespoons fresh lemon juice
• 2 tablespoons rice wine vinegar
• 6 tablespoons honey
• 1 tablespoon fresh finely grated ginger
• 1 teaspoon sriracha
• 1 teaspoon garlic, finely chopped
• 1 teaspoon dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra virgin olive oil
• ½ cup canola oil
• Basil-honey-ginger vinaigrette (recipe below)
• 6-8 cups butter lettuce
• 3 small baby bok choy, thinly sliced
• 1 cup fresh cilantro leaves
• ½ medium english (seedless) cucumbers, halved and thinly sliced
• 1 medium avocado, cored, peeled, quartered lenthwise and thinly sliced crosswise
• ½ medium red onion, halved and thinly sliced
• ½ pint blackberries
• ½ cup toasted, salted cashew halves

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