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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare vegetables
Wash and spin-dry the romaine or mixed greens. Halve the cherry tomatoes. Peel and seed the cucumber if desired, then slice into half-moons (about 1/4-inch thick). Thinly slice the red onion into rings and separate them.
- 2
- 3
Assemble salad
Place the greens in a large bowl or on individual plates. Add the cherry tomatoes, cucumber slices, and red onion. Arrange the avocado slices on top in a fanned pattern. Sprinkle the chopped cilantro/parsley (if using) and season with 1/2 tsp salt and 1/4 tsp black pepper, reserving some seasoning to adjust after dressing.
Dressing
- 4
Make dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime (or lemon) juice, 1 teaspoon honey (or agave), 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or 1/2 tsp more honey if too tart.
- 5
Dress salad
Right before serving, drizzle the dressing evenly over the salad (about 2–3 tablespoons for 4 cups greens) and gently toss once or twice to coat the greens, tomatoes, and cucumbers while keeping the avocado slices intact. Alternatively, serve the dressing on the side for guests to add themselves.
- 6