Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Watercress or lettuce |
| \N \N | Leaves |
| \N \N | The platter -- optional |
| 2 larges | Florida avocados -- or 4 |
| \N \N | Haas |
| \N \N | Peeled -- halved legthwise |
| \N \N | And |
| \N \N | Sliced |
| 1 small | Onion -- sliced vertically |
| \N \N | Salt -- to taste |
| \N \N | Fresh ground black pepper -- |
| ½ cup | Pure spanish olive oil -- or |
| 3 tablespoons | White vinegar -- or fresh |
| \N \N | Lemo |
| 1 teaspoon | Chopped parley -- finely |
| \N \N | Chopp |
Recipe by: Mary Urrutia's "Memories of a Cuban Kitchen" On a large platter lined with the greens, arrange the avocado slices, place the onions on top, and sprinkle with salt and pepper. Whisk together the oil and vinegar and drizzle over the salad. Sprinkle with the parsley and serve.
Recipe By :
From: El Charro Cafe Favorite Recipes File