—
### The Dressing: Tangy Magic in a Jar
This is where it all comes together. Forget bottled dressings—this homemade vinaigrette is quick to whisk up and wildly flavorful.
**Tangy Mustard-Lemon Vinaigrette:**
* ¼ cup olive oil
* 2 tablespoons lemon juice
* 1 tablespoon Dijon mustard
* 1 teaspoon honey or maple syrup
* 1 clove garlic, finely minced
* Salt and pepper to taste
Whisk until emulsified, then pour generously over your salad.
—
### Why It Works
* **Balance is everything:** The acidity of the dressing cuts through the richness of avocado and cheese.
* **Texture, texture, texture:** Every bite has crunch, creaminess, and freshness.
* **It’s customizable:** Throw in roasted veggies, swap the greens, or make it heartier with grains like quinoa or farro.
—
### Final Thoughts
This salad didn’t just surprise me—it converted me. Now I crave it weekly, and I’ve served it at dinners where even self-proclaimed veggie skeptics asked for the recipe.
So if you think you’re “not a salad person,” just try this one. Fresh, tangy, and totally addictive—it might just change your mind too.
—
Want this turned into a printable recipe or Instagram caption? I can help with that too!
ADVERTISEMENT
