Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing

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!

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• Dressing

• 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 -- .