Tomato, Avocado, and Lettuce Salad

Number of Servings: 4

Salad Ingredients:

2-3 cups of cut romaine hearts, or torn romaine lettuce leaves
1-2 cups of Boston or iceberg lettuce, torn
A handful of fresh basil leaves; large leaves torn, small leaves left whole
2 cups of cherry tomatoes, chopped (Campari, heirloom or San Marzano)
1 avocado, peeled, pitted; thinly sliced or diced
A little lemon juice

Feta Cheese Dressing:

3 ounces (85 g) feta cheese
1 clove of garlic, roughly chopped
1/3 cup (85 mL) plain Greek yogurt or buttermilk
1 tablespoon (15 mL) white wine or Champagne vinegar
3-4 tablespoons (45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

 Method:

1. Place all the lettuce, tomatoes and basil in a large salad bowl.
2. Prepare avocado; sprinkle with a little lemon juice; set aside.
3. Prepare dressing: In a food processor, fitted with a metal blade, place the feta cheese, garlic, yogurt or buttermilk, and vinegar. Process till creamy and thick. Add more yogurt or buttermilk if it is too thick.   Gradually drizzle in the olive oil.   Season to taste.
4. Just before serving, add avocado to the salad; stir dressing into salad and gently combine.   Alternately, you can serve the dressing on the side.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]