| 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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