Walnut-Currant Salad

Baby bok choy lettuce leaves, torn

2 stalks celery, chopped

1/2 cucumber, chopped

1/2 avacado, sliced

1/4 cup walnuts, chopped

1/4 cup currants

3 basil leaves, torn

Dressing:

1/2 lemon, juiced

orange muscat champagne vinegar, drizzle

avacado olive oil, drizzle

celery salt. to taste

garlic salt, to taste

black pepper, to taste

Layer ingredients in a large bowl, starting with the lettuce, and adding the olive oil last. Toss well, serve immediately. Serves 2.