| 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 |
T |
Honey |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Cayenne |
| 3 |
|
Ripe avocados, peeled |
|
|
seeded and thinly sliced |
| 2 |
T |
Fresh lime juice |
| 1 |
|
Head red leaf lettuce |
|
|
leaves left whole |
| 1 |
|
Jicama, peeled and coarsely |
|
|
shredded |
| 3 |
|
Seedless oranges, peeled and |
|
|
thinly sliced |
| 1/4 |
c |
Pitted whole ripe olives |
INSTRUCTIONS
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
A Message from our Provider:
“Been misunderstood? Imagine how God feels”