Yield: 2 Servings
Measure | Ingredient |
---|---|
1 \N | Avocado -- peeled and |
\N \N | Halved |
\N \N | Boston lettuce leaves |
1 small | Tomato -- sliced |
½ cup | Alfalfa sprouts |
1 \N | Green onion -- thinly |
\N \N | Sliced |
2 tablespoons | Sunflower seeds, roasted |
\N \N | Basil Dressing ---- |
1 tablespoon | Sherry vinegar |
1 teaspoon | Lemon juice |
¼ teaspoon | Salt |
1 dash | Sugar |
1 dash | Black pepper -- ground |
2 teaspoons | Fresh basil -- chopped |
3 tablespoons | Olive oil |
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