Green Crunch Salad

By blum099

Ingredients

• Dressing:
• 2 Tbsp (30 ml) apple cider vinegar
• zest of one lemon
• 2 Tbsp (30 ml) fresh lemon juice (about 1/2 lemon)
• 1 tsp (5 ml) dijon mustard (for Stage 2, use 1/2 tsp/2.5 ml dried mustard)
• 6-8 drops plain stevia liquid, to your taste
• 1/4 cup (60 ml) extra virgin olive oil or avocado oil, preferably organic
• 1/8 tsp (.5 ml) fine sea salt
• freshly ground black pepper, to taste
• Salad:
• 1 small head non-bitter lettuce, such as Bibb, Boston, Romaine, etc., washed, dried and torn into bite-sized pieces (not Iceberg!)
• 3 celery stalks, diced
• 1 medium fennel bulb, trimmed and thinly sliced
• 1 medium Granny Smith apple, cored, quartered and sliced
• 1 cup (240 ml) microgreens or mesclun mix (I used Italian mix)
• 1 medium ripe avocado, peeled and pit removed, sliced

Preparation

Step 1

Make the dressing: in the bottom of a large salad bowl, whisk together all dressing ingredients; taste and adjust salt and pepper if necessary.

Make the salad: Add all but the avocado to the bowl and toss; add the avocado and toss gently to coat with the dressing. Serve. Makes 4 large or 6 side salad servings.