Yield: 6 Servings
|2||Avocados; peeled and sliced|
|2||Tomatoes; cored & sliced|
|1 medium||Red onion; thinly sliced|
|⅓ cup||Vegetable oil|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Fresh lemon juice|
|1 teaspoon||Dried basil; crumbled|
|2 tablespoons||Fresh parsley; minced|
1. Arrange avocado, tomato, and onion slices alternately on shallow platter, one slice overlapping the next.
2. Combine oil, Worcestershire sauce, lemon juice, basil, salt and sugar in jar, shake well. Pour over vegetables, cover, refrigerate one hour.
Sprinkle with parsley just before serving.
NOTES : This is a wonderful salad! Great for when those lovely avocados come into season. Note: Be sure to buy the rough-skinned Haas avocados; the smooth-skinned green avocados are horrid and I personally think the growers should be required to till under their orchards! :) Recipe by: Lea & Perrins pamphlet, circa 1980 Posted to MC-Recipe Digest V1 #720 by Rooby <MsRooby@...> on Aug 04, 1997