I began using lemon juice as a salad dressing several years ago as a way to cut calories and now it is my favorite dressing.   For lactose-free eaters, the avocado adds a creaminess you might be missing after giving up cheese.

• 2 large lemons, sliced in half (4 halves)
• 6-8 cups salad mix (I buy salad mixes by the box; my family prefers the blends without radicchio – the purple and white leaf)
• 3 oz. package julienne sliced sun dried tomatoes (try Bella Sun Luci brand)
• 2 large, firm avocados, peeled and diced
• 1/3 Cup salted and roasted sunflower seeds, pine nuts or other salty, crunchy topping
• Optional: 1 cup cherry or grape tomatoes, halved
• Optional: serve on side: 4-6 oz. croutons and 4 oz. crumbled feta cheese
• Optional: salt and pepper to taste

Place the salad mix in a bowl and squeeze juice from 3 of the 4 lemon halves over the lettuces.  Toss to coat well.  In a small bowl, place the diced avocados and julienne tomatoes.  If you are using the optional cherry tomato halves, add them to the bowl as well.  Squeeze juice from the final lemon half over these ingredients and add salt and pepper if you like.  Toss to coat.  Scatter these ingredients over the lettuces and then scatter the seeds or nuts over the tomato avocado mix.  Serve immediately.

Serves 6-8 people.