Avocado Fattoush With Mint Vinaigrette

• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons honey
• 1/4 teaspoon kosher salt, more to taste
• 1/2 teaspoon chopped shallot or 1/2 small garlic clove
• 1/2 cup grapeseed or extra-virgin olive oil
• 8 to 10 fresh mint leaves
• 1 pita bread or other flatbread such as lavash, preferably slightly stale
• 2 mini seedless cucumbers (also called Persian cucumbers), chilled
• 1 Hass avocado, ripe but firm, chilled
• 1/2 cup roughly chopped fresh mint leaves
• 1/2 cup roughly chopped fresh flat-leaf parsley
• 2 large handfuls (a scant 2 ounces) arugula
• 2 large handfuls (a scant 2 ounces) watercress
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon sumac

1. Make the vinaigrette: In a blender, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and shallots or garlic.
2. Blend until smooth.
3. With the machine running, slowly pour in the oil and blend until mixture is emulsified.
4. Add mint leaves and blend very briefly, just until incorporated.
5. Refrigerate until ready to serve, up to 1 day.
6. Make the salad: If using pita, separate the two layers.
7. Toast bread until crunchy, let cool, then break into rough bite-size pieces.
8. Set aside.
9. Cut chilled cucumbers in half lengthwise and turn cut sides down.
10. Cut crosswise into slices 1/4-inch thick.
11. Peel and pit the chilled avocado and cut into 1/2-inch cubes.
12. Combine cucumber and avocado in a salad bowl.
13. Add the mint, parsley, arugula and watercress.
14. Pour in about 1/4 cup of the vinaigrette and toss gently.
15. Taste, then add more dressing and salt as needed.
16. (Save unused dressing for future use.)
17. Sprinkle feta over the top, then add the sumac and bread.
18. Serve immediately.

freshly squeezed lemon juice, mustard, honey, kosher salt, shallot, grapeseed, mint, pita bread, cucumbers, avocado, mint leaves, parsley, handfuls, handfuls, feta cheese, sumac

Taken from cooking.nytimes.com/recipes/1016293 (may not work)