• 8 cups butter lettuce or mixed greens
• 1 cup peas, I like using frozen and then a quick blanche on the stove
• 2 large carrots, peeled and sliced into thin rounds
• 6 radishes, sliced into rounds
• 3/4 cup garbanzo beans
• 1/2 large avocado, diced use a whole avocado if small
• 1/2 cup roughly chopped fresh mint leaves
• 1/2 cup roughly chopped basil leaves
• 1/2 cup crumbled feta cheese

Citrus vinaigrette

• 3/4 cup good olive oil
• 1 small lemon, juiced about 3 tbsp of juice
• 1/4 cup white wine vinegar
• 1/2 orange, juiced about 2 tbsp
• 1 smal shallot, finely chopped
• salt and pepper