2 heads romaine lettuce, tough outer leaves removed
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) carrots
2 cups diced (1/4 inch) hothouse (seedless) cucumber
2 cups diced (1/4 inch) ripe tomatoes
4 scallions, thinly sliced or red onions
2 ripe avocados – optional
1 can garbanzo beans – chopped
Salt and freshly ground black pepper, to taste
1/4 cup fresh lemon juice
1/4 cup buttermilk
1 garlic clove minced
1 teaspoon honey or agave
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
Salt and fresh pepper
1/2 teaspoon dried oregano
To prepare vinaigrette, whisk lemon juice, buttermilk, mustard, garlic, honey salt, pepper and oregano. Add olive oil in a slow, steady stream while whisking constantly.
Cut the tough ribs out of the lettuce leaves and discard the tough, darker green tops of the larger leaves. Cut the leaves into 1/2-inch pieces and place them in a large bowl. Add the bell pepper, carrots, beans, cucumber, tomatoes, and scallions.
Peel and pit the avocados. Cut them into 1/4-inch dice and add the avocados to the other vegetables and toss with the Dressing. Before serving, season with salt and pepper. Serve with any extra dressing alongside.