The Best Spring Mix Salad

• 1/2 red onion sliced thin
• 2 boxes Little Leaf spring mix salad blend
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 avocado sliced
• 2 large heirloom tomatoes sliced
• 1/3 cup freshly grated parmesan cheese more as desired
• 1/3 cup gluten-free panko breadcrumbs or finely ground pecans toasted

DRESSING:

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 garlic clove grated
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

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Make marinated onions and salad dressing:  Slice the onion into thin rings and place them in the bottom of a mason jar (or a container or bowl). Pour over the oil, lemon, garlic and spices. Give them a toss, cover and set aside until ready to assemble.

Toast Breadcrumbs: Heat a small skillet over medium heat and add panko. Toast for 2-3 minutes until golden brown, stirring often to avoid burning.

ASSEMBLE:

Add Spring mix blend to a large bowl or serving dish. Sprinkle with salt and pepper.

Arrange avocado and tomato on top of lettuce.

Add your marinated onions with a fork, leaving dressing remaining to dress the salad.

Top with freshly grated parmesan and toasted panko.

Dress the salad and serve immediately!

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