If you follow the blog regularly, you may have noticed that I LOVE salads!  I personally could eat a salad for almost every meal as I find them so versatile and full of possibility.  I love to mix different kinds of greens for texture and color and then add all different vegetables, raw and cooked to make the salad creative and delicious.  A tweak on a dressing also goes a long way to help invent an entirely new salad.  This salad is relatively simple.  Make extra dressing and serve it the next day or later in the week.  I think the dressing and garlicky blistered tomatoes along with the briny olives are just delicious with a variety of salad greens!

Serves 4 as side salad


  • 2 cups kale leaves, roughly torn, stems removed
  • 2 cups arugula
  • 1 cup sweet baby greens
  • 1 head bib lettuce, roughly torn
  • 1 cup cherry heirloom tomatoes
  • 3 cloves garlic thinly sliced
  • 1/4 cup kalamata olives
  • 1/4 cup castelvetrano olives
  • 1/4 cup shredded parmesan
  • 1 tablespoon olive oil
  • 1 avocado, sliced

creamy parm-lemon dressing:

  • 3/4 cup mayonnaise
  • 1/2 cup finely grated
  • 1/4-1/2 cup fresh lemon juice (adjust to taste)
  • 4 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire
  • 2 tablespoons best quality olive oil
  • 1 teaspoon garlic powder
  • kosher salt and pepper to taste


Heat a small heavy bottom skillet with olive oil to medium-high  heat.  Add cherry tomatoes to pan and sauté for several minutes, turning occasionally until tomatoes begin to blister and char slightly.  Add garlic and sauté another minute or two until garlic is fragrant and just beginning to caramelize and turn golden.  Remove from heat and allow to cool.  Place all greens in a serving dish and toss the greens together.  Once cooled, add tomatoes along with accumulated juices on the salad along with olives and avocado. Sprinkle with shredded parmesan.  Whisk ingredients for dressing together in a mixing cup.  Just before serving. pour dressing on top and serve immediately.  Enjoy!