| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Ripe avocado peeled, seeded, and chopped | |
| 1/3 | c | Fresh orange juice |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Honey |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne |
| 3 | Ripe avocados, peeled, seeded and thinly sliced | |
| 2 | tb | Fresh lime juice |
| 1 | sm | Head red leaf lettuce, leaves left whole |
| 1 | sm | Jicama, peeled and coarsely shredded |
| 3 | Seedless oranges, peeled and thinly sliced | |
| 1/4 | c | Pitted whole ripe olives |
INSTRUCTIONS
AVOCADO DRESING SALAD In food processor or blender, combine chopped avocado, orange juice, 1/4 cup lime juice, honey, salt and cayenne. Process until smooth and set aside. Dip avocado slices in 2 T. lime juice to prevent discoloration. Line serving platter with lettuce leaves. Mound shredded jicama in middle. Arrange avocado and orange slices around jicama, slightly overlappingf and top with olives. Drizzle half of the avocado dressing over salad and pass remaining dressing. Serves 8 plus you go through 4 avocados!! (Source: Colorado Collage Cookbook) Posted to EAT-L Digest 21 Sep 96 From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Sun, 22 Sep 1996 10:15:45 +0000
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