Combine olive oil, lemon juice, Dijon mustard, black pepper, and salt in a large bowl, stirring well with a whisk. Add salad greens; toss to coat. Top with avocado.
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This salad is simple and fresh, but dynamic with the lemon and mustard. I've had it twice now, and it pairs perfectly with a nice steak sprinkled with a little salt, pepper, and garlic powder. This combo makes for a super-quick meal on nights when I don't feel like devoting too much time to cooking. The second time, I also served sweet potato fries drizzled with olive oil and dusted with cumin, garlic powder, salt, and ground red pepper and broiled for 10 minutes. Yum!
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