There’s a rumor going around the internet that the bigger your mixing bowl, the better your salad.

I put that theory to the test last night and the result was a fresh, herb-y, lemon-y salad that KILLED next to a quiche and some monkfish.

Arugula Salad With Avocado, Yellow Cherry Tomatoes and Fresh Mint

1. Make the dressing: Mix the juice of two lemons with a healthy glug of good olive oil and a blob of honey and whisk together with salt and pepper.
2. Finely slice an entire avocado into crescents and halve the tomatoes.
3. Let the aforementioned avocado and tomatoes soak in the dressing for ten or so minutes and toss with arugula and torn fresh mint.
4. Toss for what seems like a very long time with tongs, letting the dressing coat every square millimeter of the salad.
5. Serve, enjoy, moan, etc.