Tomato Mushroom Olive Salad with Lemon Pepper Dressing
I sure love making myself a tasty salad. Start off with some vibrantly healthy greens, full of chlorophyll and verdant phytonutrients, top those with a wondrous mixture of fruits and veggies (or perhaps a fungus 
), dribble with some fresh juice, and season with herbs and spices. Mmm Mmm! I’m hungry! What’s for dinner? None other than the…
The Tomato Mushroom Olive Salad with Lemon Pepper Dressing Recipe:
4 c of the most colorful greens you can find (look for purples, deep and light colored greens, maybe even some reds!)
3 medium tomatoes
3-4 large button mushrooms (those are the common white ones!)
1 lemon
.75 c green olives
.5 avocado (optional, remember to keep it low fat!)
.5 Tbsp black pepper
Directions: If your greens are already bite size, then no chopping is needed. Pat yourself on the back, you made this easy. If not, chop up those greens so they are easy to monster your way through. Then dice/chop/do knife-kung-fu on those tomatoes and mushrooms (and optional avocado), so that they are easily munchable. Toss them on top of the greens in a medium salad bowl. Next cut the lemon in half (so that the top is at an end). Holding the lemon in one hand, and a fork in the other, jab the fork into the lemon and use a twisting motion while squeezing the lemon in order to dribble the delicious lemon juice all over the salad. Next sprinkle the olives on top of your creation and then give the whole thing a generous pepper-storm! And then… you’re done! Time to monster your way through a lemon-pepper masterpiece!
Lemon Pepper Dressing!? Olive it!
