Cali Recipe

Prepare vegetables

Wash the tomatoes, red bell pepper, and cilantro. Pat dry. Remove the core from the tomatoes and cut into 1/2-inch dice. Seed the red bell pepper, remove the ribs, and dice to roughly the same size as the tomatoes. Thinly slice the red onion into half-moons (about 1/8-inch thick).

Prepare avocados

Slice the avocados in half lengthwise, remove pits, and carefully scoop the flesh out with a spoon. Cut each avocado half into 1/2-inch cubes while still in the skin, then scoop out the cubes into a bowl to keep them intact and minimize browning. Immediately sprinkle a little lime juice (from the dressing) over the avocado if desired to slow oxidation.

Assemble salad

If using, place mixed salad greens in a large serving bowl or platter. Add the diced tomatoes, red bell pepper, sliced red onion, and avocado cubes. Crumble the feta cheese evenly over the top. Sprinkle the chopped cilantro across the salad.

In a small bowl or jar combine the olive oil, fresh lime juice, honey or agave, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously (or close jar and shake) until fully emulsified and slightly thickened, about 20–30 seconds.

Taste the dressing and adjust seasoning: add more salt for brightness, more lime for acidity, or a touch more honey if you prefer sweeter balance.

Drizzle about two-thirds of the dressing over the assembled salad and gently toss to coat the vegetables and avocado without mashing them. Start by folding with a large spoon and spatula to keep avocado pieces intact.

Serve immediately, passing the remaining dressing on the side. This salad is best eaten fresh to preserve avocado texture and color.