1/4 cup extra virgin olive oil, plus 2 tablespoons
1-2 tablespoons water
To create the dressing, pulse the garlic paste, mustard, lime juice and mayo in a blender or a small food processor. Season with salt and pepper to taste. With the motor running, add oil in a slow, steady stream. Blend until smooth and emulsified. If necessary, add water to thin the vinaigrette to desired consistency.
In a large mixing bowl, gently toss all ingredients together. Pour dressing over the salad, toss gently to combine.