3 or 4 Medium lettuce leaves (can be any kind of frilly, pretty lettuce)
1/2 ripe avocado, cubed
3 or 4 pre-packaged carrots, julienned
4 or 5 quartered grape tomatoes
2 to 3 strawberries, thick julienne (about 1/4 inch square)
1/4 thinly sliced red, yellow, or green pepper
grating of fresh cracked black pepper
grating of fresh sea salt
2 to 3 tablespoon good Greek vegan vinaigrette dressing (or any savory dressing)
Alternate: 3 tablespoon organic vegan cheese
Wash all vegetables/fruit. Tear lettuce and place in bowl. Put bowl of lettuce in freezer/fridge (depending on how fast you can slice) to crisp.
Julienne carrots and strawberries. Set aside. Quarter grape tomatoes. Set aside. Prep bell pepper and slice at about 1/4 inch. Set aside. Cube avocado and remove from peel. Set aside.
Take crisped lettuce from fridge/freezer and toss with the carrots, cubed grape tomatoes, sliced bell pepper, strawberries, and Greek salad dressing until well coated. Place cubed avocado and (if preferred) vegan cheese on top. Grind salt and pepper according to taste. Enjoy.
The savory taste of the dressing, and tangy-sweet strawberries is rather surprising. It provides an interesting contrast to the palate vs. the typical salad.