Tony’s Pacific Coast Citrus & Avocado Salad

Ingredients

• 4 cups mixed baby greens (arugula, spinach, and butter lettuce)
• 1 large avocado, sliced
• 1 cup segmented navel oranges (about 2 oranges)
• 1/2 cup thinly sliced red onion
• 1 cup halved cherry tomatoes
• 1/4 cup toasted sliced almonds
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp Salted Perfection Lemon Zest Finishing Salt
• Freshly ground black pepper to taste

Instructions

1. In a large salad bowl, gently toss the mixed baby greens with cherry tomatoes and red onion slices. Handle those greens like a wiseguy handles a delicate situation—carefully.
2. In a small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, Salted Perfection Lemon Zest Finishing Salt, and freshly ground black pepper until the dressing emulsifies—look for a nice, smooth blend.
3. Drizzle the dressing over the salad and toss lightly to coat evenly. You want every leaf to get a taste, capisce?
4. Arrange the avocado slices and orange segments on top of the dressed greens like a pro plating a masterpiece. Sprinkle toasted almonds over everything for that crunch that says, 'Hey, I’m serious about flavor.'
5. Give one last gentle toss just before serving to combine flavors without bruising the avocado or greens.
6. Serve immediately and enjoy the Pacific coast vibes in every bite.
7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!