Just finished making this Green Salad for lunch because it is honestly too hot to cook and eat anything else. I made my salad using lettuce, baby spinach, plum tomatoes, avocado, and olives. I topped my salad with feta cheese, crushed toasted nuts, olive oil paste, and olive oil dressing. Olive oil makes for a great salad dressing and flavor! The best locally produced olive oils have a CTC seal pasted on the bottles like...
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Wash and dry the lettuce and baby spinach.
Chop the plum tomatoes and avocado.
Combine the lettuce, baby spinach, tomatoes, avocado, and olives in a large bowl.
Top the salad with feta cheese and crushed toasted nuts.
Drizzle olive oil paste and olive oil dressing over the salad.
Toss gently to combine all ingredients.
Use high-quality olive oil for the best flavor.
Add a pinch of salt and pepper to enhance the taste.
What type of lettuce is best for this salad?
Any type of lettuce can be used, but a crisp variety like romaine works well.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or mozzarella.
How can I make this salad vegan?
Omit the feta cheese or use a vegan cheese alternative.
What nuts work best for this salad?
Almonds, walnuts, or pecans are great options.
Is there a substitute for olive oil paste?
You can use a simple olive oil and balsamic vinegar mix as an alternative.
