This salad is a delicious blend of creamy, salty, and crunchy. Ripe avocado and tangy blue cheese are balanced with a bright lemon vinaigrette, while toasted pecans add a satisfying crunch to every bite.
Instructions:
Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper. Set aside.
Prepare the salad: In a large bowl, combine the mixed greens, avocado, cucumber, tomatoes, and pecans.
Assemble and serve: Drizzle the desired amount of dressing over the salad. Crumble the blue cheese over the top and serve immediately.
Tips:
For a different type of crunch, try toasted walnuts or pepitas instead of pecans.
Add a sprinkle of red pepper flakes to the dressing for a touch of heat.
This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the avocado may brown slightly.
Ingredients:
For the dressing:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
4 cups mixed greens
1 ripe avocado, diced
1 cup chopped cucumber
1 cup cherry or grape tomatoes, halved
½ cup pecan halves, toasted
2 ounces blue cheese, crumbled
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