Green Salad

Description

A wonderful salad that can be prepared any time of year: every ingredient is available year-round on grocery store shelves. For this recipe, you will need a ripe avocado; otherwise, the dish will lose its varied texture. If you're looking to add a protein element, feel free to include seafood, chicken, red fish like salmon, or grilled cheese — it will make for a complete light dinner.

Ingredients

• Avocado - 2 pieces
• Romaine lettuce - 2.8 oz
• Iceberg Lettuce - 2.8 oz
• Salad mix "Eats" - 2.1 oz
• Parsley - 0.7 oz
• Malt Vinegar - 1 fl oz
• Olive Oil - 2 fl oz
• Honey - 1 tablespoon
• Dijon Mustard - 1 tablespoon
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large bowl, whisk together the mustard, honey, and vinegar. Then, while continuing to whisk, gradually pour in the olive oil in a thin stream. Season with salt and pepper to taste.

Step 2

Tear the romaine leaves by hand, removing the thick ribs, and do the same with the iceberg lettuce. For the parsley, separate the leaves from the stems.

Step 3

Cut the avocado in half lengthwise, remove the pit and skin. Slice it thinly.

Step 4

Add the avocado to the bowl with the sauce, then add all the herbs and mix well. Season with salt and pepper.

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