Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home! Ingredients:
1 1/2 tablespoons dijon mustard |
2 tablespoons lemon juice, freshly squeezed |
4 tablespoons olive oil |
3/4 teaspoon kosher salt |
1/4 teaspoon ground pepper, freshly ground |
1 (8 ounce) bag mixed baby greens |
2 avocados, ripe and sliced into wedges |
parmesan cheese, shavings if desired (to garnish) |
Directions:
1. Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
2. Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more - .
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