California Avocado “Feta” Greek Mezze Salad

1. To make brine: To a small bowl, add the miso, water, lemon juice, apple cider vinegar, extra virgin olive oil, oregano, and black pepper. Whisk until uniformly combined. Add the avocado cubes into the miso marinade and gently toss with a spoon.
2. Transfer to a container with an airtight lid and let set in the refrigerator for at least 6 hours, but up to 24 hours. Note, if left longer than 24 hours the avocado will begin to lose its texture.
3. When ready to assemble salad, remove California Avocado “feta” from brine.
4. Assemble salad by placing the shredded kale at the bottom of a large bowl, then add the California Avocado “feta” in the center. Top the remaining kale in sections with sliced cucumbers, cherry tomatoes, artichoke hearts, onions and pita chips. Serve with dressing on the side. Or if you prefer, gently toss all the salad ingredients with dressing and serve immediately.
5. If using the brine as a dressing, whisk together ingredients and use one-third for light dressing, more if you prefer more dressing. Store remaining brine in the refrigerator for use on other salads or vegetables.

Variations: For an on-the-go meal, omit the pita chips and instead place California Avocado “feta”, vegetables, and protein into a whole grain pita pocket and enjoy as a handheld meal.

Serving Suggestion: To make this a main dish salad, add canned and drained garbanzo beans or your favorite protein source such as grilled poultry, fish or meat or canned tuna.

Beverage Pairing: Pair with a sparkling water or fruit-infused refreshing beverage of choice.