A super easy salad that says Spring with every bite.
Start by making the crisps. Preheat the oven to 425°
Grate some parmesan cheese (use real cheese, not the canned).
Make little mound of about 2 Tablespoons of the cheese on a parchment lined baking sheet.
Sprinkle the garlic powder over all the mounds evenly.
Bake for about 5 to 7 minutes, until the cheese is melted and the edges start to brown.
Take them out of the oven and slide the parchment onto a cooling rack.
Before the rounds cool, curl a few and let them cool into that position. Cool for about an hour.
Put all the ingredients into a bowl and whisk until it has emulsified - and is well blended.
Add some tomatoes, avocado, parmesan cheese flakes and toss with the vinaigrette.
Top it off with a couple of crisps and serve!