The great thing about salads is their versatility; you can add blanched green beans or chop up some scapes instead of the scallions for a delicate garlic addition.
2-3 medium kohlrabi bulbs
2 ripe avocados
3 tablespoons lime juice
1 scallion, chopped
2 tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
Salt and ground pepper to taste
1 bunch lettuce, chopped
1/4 cup crumbled feta cheese
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl, cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese. Serve and enjoy!