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Mustard Greens, Spinach, and Avocado with Sweet Dressing
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2001
Boiling-hot dressing softens the mustard greens’ bite (in terms of both taste and texture) and rich avocado further tames it in this vivid, unusual salad. Seek small-leafed greens, which are perkier and less fibrous than large ones in most cases.
Ingredients
½ pound ½ pound
Method
- Discard dried, wilted, or yellow mustard leaves. Wash mustard in plenty of tepid water, lifting out so that debris sinks. Repeat until no sand remains. Do same to spinach. Spin-dry both greens. Strip stems from mustard. Trim spinach. Stack or bunch leaves and cut into very thin slices. Transfer to a serving bowl.
- Halve, pit, and peel avocado. Cut into small dic
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