Lemon Parmesan Sesame Salad

This relatively simple salad is full of flavor. The dressing is made with toasted sesame oil, which is what makes it really stand out. Feel free to use whatever greens you want -- I used a mix of red lettuce, arugula, and romaine -- and it was a perfect mix of lighter and heavier greens. Using homemade croutons is always the best, but if lazy (like me), they are completely optional.

I adapted this from Half Baked Harvest. 

Ingredients

Salad

• 1 clove garlic, grated
• 2 tablespoons extra virgin olive oil
• 6 cups mixed salad greens
• ½ to 1 cup grated parmesan cheese
• 1 ½ avocados, cubed
• 2 cups torn ciabatta bread (optional)
• 3 tablespoons toasted sesame seeds (optional)

Lemon Sesame vinaigrette

• ⅓ cup extra virgin olive oil
• 3 tablespoons toasted sesame oil
• 3 tablespoons lemon juice
• 3 tablespoons champagne vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• 1 teaspoon garlic powder
• Pinch of chili flakes
• Salt and pepper

Instructions

1. Preheat the oven to 425° F. 
2. Toss together the ciabatta, garlic, and a pinch of salt with olive oil. Bake for 10-12 minutes, until toasted.
3. In a large salad bowl, mix the greens, croutons, parmesan, and sesame seeds.
4. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
5. Pour the vinaigrette over the salad and toss to combine (use your hands to really if needed.) Top the salad with avocado. Eat.

Serves 2-4