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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.
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Ingredients Method

Ingredients
  

  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp ground black pepper
  • 1 pinch white sugar
  • 1 tsp chopped fresh parsley
  • 1 tsp lemon juice
  • 2 gloves garlic, minced
  • 1 tbsp capers drained and minced
  • 1 avocado peeled, pitted and cubed
  • 4 cups mixed salad greens
  • 1/2 cup sliced almonds, toasted in a dry pan or in the oven
  • 2 ounces feta cheese, crumbed

Method
 

  1. 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.
    NOTES:
    You can easily make this an entree by adding cooked chicken or shrimp.
    HAPPY EATING!!