Add the lemon juice, distilled white vinegar, olive oil, honey, and salt to a blender or small food processor. Run until smooth and blended. Stir the poppy seeds into the dressing until combined.
Layer the salad ingredients into a large serving bowl or onto a large serving platter.
Drizzle the salad with the dressing and toss until combined. Serve immediately!
Notes
Leftover salad will easily wilt if stored in the dressing. So, for best results, refrigerate leftover salad undressed and without avocado in an airtight container for 3-4 days. Dress and toss the leftovers with the avocado immediately before serving. To make the dressing without a blender or food processor, just whisk them together vigorously in a medium-size mixing bowl.
Nutrition
Serving: 1/4 of the recipeCalories: 441kcalCarbohydrates: 27gProtein: 12gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 25gCholesterol: 13mgSodium: 236mgFiber: 8gSugar: 14g