Lively Lemon Tossed Salad

Ingredients

• 1  avocado peeled cut into 1-inch cubes
• 4 ounces feta cheese crumbled
• 0.3 cup mint leaves fresh minced
• 2 tablespoons parsley fresh minced
• 1  garlic clove pressed
• 1  bell pepper diced green
• 0.5 cup kalamata ripe sliced
• 3 tablespoons juice of lemon fresh (1 medium lemon)
• 4 servings salad greens mixed
• 1 tablespoon olive oil extra-virgin
• 0.3 teaspoon pepper freshly ground
• 6  plum tomatoes diced seeded
• 0.3  simple preserved lemons fresh
• 1  purple onion thinly sliced

Equipment

• bowl
• frying pan
• whisk
• ziploc bags

Directions

1. Rinse preserved lemon; remove pulp, and discard.
2. Cut rind into 1/4-inch cubes.
3. Whisk together lemon juice and next 5 ingredients in a large bowl; add lemon rind, tomato, and next 5 ingredients, tossing to coat. Cover and chill 30 minutes.
4. Serve over salad greens.
5. Lively Lemon-Chicken Salad: Double the lemon juice mixture, reserving half for tomato mixture.
6. Place 4 skinned and boned chicken breast halves in a shallow dish or large heavy-duty zip-top plastic bag; pour remaining half of lemon juice mixture over chicken. Cover or seal, and chill 20 minutes.
7. Remove chciken from marinade, discarding marinade.
8. Cook chicken in a large nonstick skillet over medium-high heat 6 to 7 minutes on each side or until done.
9. Serve with tomato mixture over lettuce.