CRISPY, CRUNCHY SALAD!

1. Chop the romaine, butter lettuce, and red butter lettuce and add to a large bowl. Chop the heirloom tomatoes, peel and chop the cucumbers, slice the sugar snap peas lengthwise, and roughly chop the pickled onions and pepperoncini.
2. Place the tomatoes, cucumbers, and sugar snap peas in a separate bowl and lightly season with salt and cracked pepper. Toss gently and set aside.
3. Heat a small layer of extra virgin olive oil in a pan over medium heat. Add the capers and fry until they open up and become crispy. Remove and place on a paper towel to drain.
4. Add all dressing ingredients to a jar. Seal tightly and shake well until fully combined and creamy.
5. Add the seasoned vegetables, pickled onions, pepperoncini, and chopped lettuces into your large bowl. Toss gently to combine.
6. Right before serving, gently fold in the cubed avocado and crumbly cheese.
7. Shake the dressing once more, pour over the salad, and toss until everything is evenly coated. Top with the crispy capers and finish with an extra pinch of salt and cracked pepper if needed.