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SERVES:
2 or more

INGREDIENTS:

for one cup dressing:
1/2 small clove garlic, peeled
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
pinch salt and crack of black pepper (optional but good)

For the salad: (see hints below)

chopped Romaine lettuce as needed
mixed greens as needed
sliced tomato as needed
thinly sliced cucumber as needed
deseeded and chopped yellow pepper as needed
peeled ribbons of carrot as needed
cubed ripe avocado as needed

PROCEDURE:

Use any small, clean recycled jar you have on hand and, for about one cup of dressing, add 1/2 small clove garlic and 1 tsp Dijon mustard to the jar, add 3 parts extra virgin olive oil to 1 part balsamic vinegar....put the lid on top and shake it to mix it up.

Add some chopped Romaine lettuce and some premixed field greens to a large mixing bowl and then add sliced grape tomatoes, deseeded and chopped yellow pepper, thinly sliced cucumber and then use a peeler to peel ribbons of a peeled carrot into the bowl.
Carefully cut a ripe avocado in half and cut half or all of it into cubes in the skin and use a spoon to scoop that into the bowl as well.

Make sure you don't add the raw clove of garlic to the salad as you're adding as much dressing as you like....and then gently toss it to combine and it's good to go.

HINTS:

There are no set amounts for something like this....use your judgment.

The mustard helps to thicken up the dressing and, because of the raw clove of garlic, it's a good idea to make it a bit ahead of time to help develop the flavor and you can add a little pinch of salt and a crack or black pepper to the dressing if you like...it lifts the flavor up a notch.