Step 1

Make the lemon vinaigrette by mixing all the dressing ingredients together in a small sealable jar. Shake or stir the ingredients until well combined and emulsified. Set aside while making the salad.

Step 2

Add the arugula, spinach, toasted almonds, and (dairy free) parmesan to a large salad bowl. Toss to combine.

Step 3

When ready to serve, drizzle on the lemon dressing to taste and toss until the dressing evenly coats all of the greens.

Step 4

Top with fresh avocado, salt, and fresh cracked black pepper to taste. Serve immediately.