Ingredients

For the dressing:

1/4 cup pecans

1/4 cup olive oil

2 Tbsp. red wine vinegar

1 tsp. honey

1 clove garlic, minced

salt and pepper to taste

For the salad:

2 avocados

1/2 lb Mixed field greens

1/4 cup chopped pecans

3 carrots - peeled and chopped

1 cucumber - peeled and chopped

1 1/2 cups croutons

Preparation

To make the salad dressing:

  1. Chop up the pecans. Toast them in a dry skillet on high heat for 3-4 minutes, until slightly burnt.
  2. In a food processor/blender, mix the pecans with the remaining dressing ingredients puree until smooth.

For the salad, toss all ingredients together and serve.