Avocado and pine nut salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head lettuce | |
| ½ | cup | Diced avocado |
| 1 | large | Pink grapefruit -- peeled |
| And sectioned | ||
| ¼ | cup | Toasted pine nuts |
| 1 | cup | Cooked white-meat chicken |
| ½ | cup | Rice vinegar |
| ⅓ | cup | Honey |
| 1 | tablespoon | Low-sodium tamari or soy |
| Sauce | ||
| 1 | tablespoon | Grated gingerroot |
| 1 | tablespoon | Dark sesame oil |
| 1 | teaspoon | Herbal salt substitute |
Directions
1. Wash and dry lettuce, then tear into bite-sized pieces. Place in a large salad bowl. Add avocado, grapefruit sections, pine nuts, and chicken.
2. Toss together vinegar, honey, tamari sauce, gingerroot, oil, and salt substitute. Pour over salad and mix well. Serve immediately.
Recipe By : the California Culinary Academy File