Main dish salads are a quick and easy option to solve the dinner dilemma.

Start with any variety of greens — such as romaine, green or red leaf lettuce, arugula or spinach — and top it with a hearty ingredient. Today it's avocado slices.

To judge whether your avocado is ripe, hold it in your palm and press the skin slightly. It should yield to gentle pressure.

If you don't plan to use avocados for several days, buy them nearly rock hard and store them at room temperature until ripe.

Once ripe, store them in the refrigerator. They'll keep several more days.

Ramp up this salad with leftover cooked chicken or salmon.

Serves: 4 (generously)Preparation: 15 minutesTotal time: 15 minutesVinaigrette3 tablespoons good quality olive oil1 tablespoon plus 1 teaspoon fresh lime juice2 teaspoons honeyBig pinch of kosher saltFreshly ground black pepperSalad1 large head Boston lettuce, largest outer leaves and damaged leaves removed; remainder washed, dried and torn into bite-size pieces¾ cup loosely packed mix of fresh flat and curly parsley leaves1 small bunch frisée, torn into pieces1 cup arugula leaves2 to 3 green onions, thinly sliced on the diagonal1 ripe but firm avocadoIn a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly emulsified.In a large mixing bowl, combine the lettuce, parsley, frisée, arugula and green onions.Drizzle with about 2 tablespoons of the vinaigrette. Evenly divide the salad greens onto four salad plates.Cut the avocado in half and remove the pit. Scoop out the flesh in one piece. Slice each half crosswise in thin half-moons. Drizzle the avocado with a bit of the vinaigrette and then arrange several slices on each salad. Add another drizzling of vinaigrette, if desired, over each salad.