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Taverna Tony's California Salad

Name: Taverna Tony's California Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup (60 ml) extra-virgin olive oil; 2 teaspoons (10 ml) lemon juice from 1 lemon; 1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 medium clove garlic, minced; 1 teaspoon (5 ml) red wine vinegar; 1 teaspoon (5 ml) mayonnaise (see notes); 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 8 ounces mesclun or spring mix (about 8 loosely packed cups); 1/2 red bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes); 1/2 green bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes); 1/2 cup drained and thinly sliced oil-packed sun-dried tomatoes; 2 large ripe avocados, pitted, skinned, and cut into 3/4-inch pieces; 4 ounces (113 g) goat cheese, crumbled into large pieces (1 cup) (see notes); 2/3 cup toasted walnuts, chopped (3 ounces; 85 g)

This easy California-style salad with avocado, goat cheese, and walnuts comes together in 15 minutes. A lightly emulsified Greek dressing and smart tossing technique make it restaurant-worthy.

15 min total 15 min prep 6 433 cal

American Side DishSalad

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