| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
2 |
Servings |
INGREDIENTS
| 1 |
|
Avocado — peeled and |
|
|
Halved |
|
|
Boston lettuce leaves |
| 1 |
sm |
Tomato — sliced |
| 1/2 |
c |
Alfalfa sprouts |
| 1 |
|
Green onion — thinly |
|
|
Sliced |
| 2 |
tb |
Sunflower seeds, roasted |
|
|
Basil Dressing —- |
| 1 |
tb |
Sherry vinegar |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Sugar |
| 1 |
ds |
Black pepper — ground |
| 2 |
ts |
Fresh basil — chopped |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
1. Place avocado half on a lettuce leaf, on each of 2 salad plates. Arrange
tomato slices beside avocado. Drizzle Basil Dressing lightly over avocado
and tomatoes; spoon any remaining dressing into hollow of avocado.
2. Sprinkle tomatoes with sprouts, onion, and sunflower seeds. Serve at
once.
Basil Dressing: In a small bowl mix vinegar, lemon juice, salt, sugar,
pepper, and basil. Using a whisk or fork, gradually beat in oil until well
combined.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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