- ½ Cup cider vinegar
- ½ Cup lemon juice
- ½ Cup olive oil
- 1 tsp powdered mustard
- 1 tsp powdered paprika
- 1 tsp salt
- 3 California avocados.
- 2 large tomatoes
- 2 Cups mild-flavored mesclun or other interesting greens
Combine first six ingredients in glass jar with screw-on lid. Refrigerate two to four hours, shaking occasionally.
Dice three soft peeled California avocados into airtight plastic refrigerator dish. Add 1 1/2 C diced tomatoes. Pour container 3/4 full of marinade. Close lid. Shake and invert plastic container until tomato and avocado are thoroughly coated with marinade.
Marinate two to four hours, shaking and inverting at least every fifteen minutes.
In large salad bowl, toss mesclun or other greens. Pour tomato-avocado-marinade mixture over greens and toss thoroughly.
Serve in salad bowls on lettuce leaves.