Mixed Lettuce Salad

15 April

1 cup green olives plus 3-4 tablespoons of the brine
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 small bulbs green garlic
1 ripe avocado, peeled and pitted
1 medium jalapeno, stemmed and seeded
a few handfuls of mizuna or Tatsoi
a few handfuls of arugula
1 lettuce, chopped to bite size pieces
ΒΌ cup chopped walnuts

1. Puree the olives, avocado, oil, vinegar, garlic, andΒ  jalapeno in a blender or food processor until smooth, adding enough brine to make the dressing to your Β desired consistency, thick or thin, as you like.
2. Mix the dressing with the greens and toss well to coat. Β Sprinkle with the walnuts.

Serves 4-6