By now, you should know my passion for avocado and nuts. One of the best ways to use them is by adding them to your salads. Their taste blends well with almost anything, but they are exalted by the crunchiness of celery and by the freshness of mixed greens.
Ingredients:
(for 2 people)
- Fresh, organic mixed greens
- 1 ripe avocado
- 4 tender stalks of celery
- 1 handful of shelled walnuts
- 1 oz. of shaved pecorino cheese
- lemon juice
For the dressing:
- ½ teaspoon of honey
- 2 teaspoons of mustard
- 2 tablespoons of white vinegar
- 3 tablespoons of extra-virgin olive oil
- Himalayan salt
Whisk together the dressing ingredients in a small bowl.
Wash the mixed greens and dry them in the salad spinner. Transfer to a bowl, and dress with the dressing. Toss the mixed greens and arrange them in the center of the serving dishes.
Wash and cut the celery, chop the walnuts, mix them together and arrange them around the mixed greens. Cut the avocado in half, remove the pit, remove the pulp with an avocado slicer and arrange half of the slices on each plate. Sprinkle with lemon juice to avoid discoloration.
Shave some Pecorino cheese on the salad and serve.