| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 2 | Servings | |
INGREDIENTS
| 1 | Avocado, peeled and | |
| Halved | ||
| Boston lettuce leaves | ||
| 1 | Tomato, sliced | |
| 1/2 | c | Alfalfa sprouts |
| 1 | Green onion, thinly | |
| Sliced | ||
| 2 | T | Sunflower seeds, roasted |
| Basil Dressing | ||
| 1 | T | Sherry vinegar |
| 1 | t | Lemon juice |
| 1/4 | t | Salt |
| 1 | ds | Sugar |
| 1 | ds | Black pepper, ground |
| 2 | t | Fresh basil, chopped |
| 3 | T | Olive oil |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 398
Calories From Fat: 327
Total Fat: 37.9g
Cholesterol: 0mg
Sodium: 393.8mg
Potassium: 868.6mg
Carbohydrates: 15.3g
Fiber: 8.9g
Sugar: 2.7g
Protein: 5.3g