Lemony Salad

Source: Idea from Barb and Joe

Ingredients

• Lettuce
• Fennel, thinly sliced
• Avocado
• 2 medium garlic cloves, smashed
• ½ teaspoon salt
• 2 tablespoons fresh lemon juice
• ¼ cup plus 2 tablespoons olive oil

Method

Dressing from “Garlicky Palestinian Salad.”

1. In a mortar, pound the garlic with the salt to a smooth paste. Stir in the lemon juice, then gradually whisk in the olive oil.

2. Put some dressing in the bottom of a bowl and put the greens on top. Can stay in the fridge until needed — mix just before serving.