| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 1 | Servings |
INGREDIENTS
| 4 | T | Olive oil or walnut oil |
| 2 | t | Lemon juice |
| 1 | Cloves garlic, crushed 1 to | |
| 2 | t | Pesto |
| Salt and pepper | ||
| 2 | Avocados | |
| 1 | Melon | |
| 1 | Italian tomatoes | |
| 1 | Watercress | |
| 2 | T | Pine kernels, toasted |
INSTRUCTIONS
2 First, prepare the salad dressing. Place all the ingredients in a screw-top jar and shake well to mix. Season to taste. Peel and slice the avocado and melon. Slice the tomatoes thickly. Arrange these ingredients on a bed of watercress. Alternatively, assemble the salad on individual plates. Drizzle the dressing over the avocado and tomato slices. then scatter the pine kernels over the top. Serve chilled. Converted by MC_Buster. NOTES : This unusual combination makes a salad that is both refreshing and satisfying. It can be prepared either in party-sized quantities or in individual portions. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 635
Calories From Fat: 489
Total Fat: 58.1g
Cholesterol: 2.9mg
Sodium: 97mg
Potassium: 1810.3mg
Carbohydrates: 32.3g
Fiber: 23.8g
Sugar: 1.3g
Protein: 8.7g