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California Salad with Avocado Oil Vinaigrette
Ingredients
  • subheading: For the avocado oil vinaigrette:
  • ⅓ cup  DeLallo Extra Virgin Avocado Oil
  • ½ tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon maple syrup
  • ½ small garlic clove, grated
  • ¼ teaspoon kosher salt
  • Fresh ground pepper
  • subheading: For the salad:
  • 1 to 2 heads Boston lettuce or fresh high-quality local baby greens, enough for 8 cups
  • 2 carrots
  • 2 green onions
  • 4 radishes
  • 15-ounce can chickpeas, optional
  • ¼ cup sliced almonds
  • Torn fresh dill
  • Ricotta salata, sliced or feta crumbles (omit for vegan)
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