Reviewed: Jun. 16, 2005

Don't leave anything out of this salad. I thought the walnuts and avocado would make it weird, but they are perfect in the salad. The only thing I changed was using green olives because I ran out of kalamanta. Let it sit for at least an hour before serving for better flavors. It was perfect eaten with some homemade foccacia bread.

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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jun. 7, 2005

I had this salad at my sister's last night. I made her put it back in the fridge so I didn't eat the entire salad, it was so good! The avocado adds a rich taste and texture that is normally missing in a salad with an oil and vinegar dressing. I think it would also be great with chopped, cooked chicken breast for a light supper salad.

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Reviewer:

SLANGNESS

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Reviewed: Jun. 7, 2005

My husband didn't prefer these flavors blended together, but I thought it made for a unique salad. I might throw a few of the ingredients together again when dining alone, but will eliminate, or decrease, the green onions next time, simply due to those having somewhat of an overpowering flavor compared to such delicious other ingredients. Made for a quick side item, and meal, when paired with baked chicken breast sandwiches.

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