Prep Time: 0:10 Servings: 4
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic minced
1 tablespoon capers drained and minced
1 avocado peeled, pitted and cubed
4 cups mixed salad greens
1/2 cup sliced almonds, toasted in dry pan or oven
2 ounces feta cheese, crumbled
This is a go-to salad recipe and super popular with almost everyone. The dressing can be made in advance. As a time saver I often just combine the avocado into the dressing if I am making it the same day. The acid keeps the avocado from browning but the cuts won’t be as sharp. The dressing (without the avocado) keeps well for a week in the fridge.
In a medium bowl or large mason jar, whisk or shake together the olive oil, white wine vinegar, mustard, pepper, sugar, parsley, capers, lemon juice and garlic.
Just before serving, place the salad greens into salad bowl. Sprinkle with avocados (if not in dressing), sliced almonds and feta cheese over the top. Top with dressing to taste (you may not need all of it) and toss.
You can easily make this an entree by adding cooked chicken or shrimp.