- 1 tablespoon cider-vinegar
- 3 tablespoons extra-virgin olive oil
- 1 firm-ripe California avocado
- 3 cups coarsely chopped romaine, washed well and spun dry
- 3 cups packed arugula, washed well, spun dry, and torn into bite-size pieces
- 1/4 cup thinly sliced red onion
- In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.