Avocado, Tomato, and Romaine Salad

Avocado, Tomato, and Romaine Salad Recipe
James Carrier
Notes: You can assemble this salad (step 1) and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature.

Yield:

Makes 6 to 8 servings

Recipe from

Sunset

Nutritional Information

Calories 91
Caloriesfromfat 85 %
Protein 1.1 g
Fat 8.6 g
Satfat 1.3 g
Carbohydrate 4.1 g
Fiber 1.3 g
Sodium 152 mg

Ingredients

1 firm-ripe avocado (8 oz.), pitted and peeled
About 3 tablespoons sherry vinegar or balsamic vinegar
4 cups bite-size pieces romaine lettuce leaves
1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired), and cut into wedges
3 tablespoons extra-virgin olive oil
About 1/2 teaspoon salt
Pepper

Preparation

1. Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

2. In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

3. Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.

Note:

July 2003
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