• 8servings

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Nutrition Info . . .

VitaminsB3, B6, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Bibb lettuce - cleaned, dried

  2. 4 Red vine-ripe tomatoes - cut into wedges (medium)

  3. 2 Yellow vine ripe tomatoes - cut into wedges (medium)

  4. 1/2 Red onion - thinly sliced (large)

  5. Dressing

  6. 1 Ripe avocado

  7. 3 Lemons - juiced

  8. 3 tablespoons 45ml Chopped red onion

  9. 2 tablespoons 30ml Fresh cilantro leaves

  10. 1 teaspoon 5ml Coarse salt

  11. 3 tablespoons 45ml Water

  12. 3 tablespoons 45ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Build your salad on a large platter. Use bibb lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.

  2. Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, chopped red onion, cilantro, coarse salt and water. Grind until the avocado mixture is smooth, then stream oil into dressing.

  3. Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or 4 days in airtight container. (Makes 2 1/2 cups dressing)

  4. This recipe yields 8 servings.


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