1 & 1/2 to 2 cups chopped romaine lettuce or romaine heart
1 small tomato, chopped
about half a yellow or orange bell pepper, chopped
half a scallion (the green part), chopped
30-60g deli chicken or turkey
1/2 ripe avocado
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon Dijon mustard
salt and pepper to taste
you'll also need:
a bowl for tossing the salad
1. assemble the chicken, lettuce, tomato, scallion and pepper in a bowl. Make sure that when you shop them everything ends up roughly the same size. The easiest way to handle the lettuce is to chop it with a knife and then wash it by floating it in a water bath using the bottom of the salad spinner. Then just fish it out and spin it dry.
2. cut the avocado last: you won't want to add it until after the first toss. You can keep all the other vegetables in the bowl you'll be serving in until it's time to toss with the dressing.
3. in the bottom of the salad tossing bowl, combine the oil, vinegar, mustard, salt and pepper. Mix together with a fork or small whisk.
4. toss all the ingredients except the avocado with the dressing until well coated. Put in the avocado and gently toss again. Serve the salad in a bowl and enjoy your light summer meal.
I got this recipe from Serves One.