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Ingredientes
- 2 med hard-ripe avocados
- 4 c. mixed young savory greens, such as cress, arugula, red mustard, mizuna, etc. (moderately packed)
- 1/4 c. freshly-squeezed lemon juice
- 1 Tbsp. finely-minced shallots
- 2 tsp honey or possibly to taste
- 5 Tbsp. pistachio oil - (to 6 tbspns) Salt to taste Freshly-grnd black pepper to taste Very thinly sliced parsnips deep fried
Direcciones
- Garnish: Very thinly sliced parsnips that have been deep-fried till golden brown and crisp, if you like. These can be done 1 or possibly 2 hrs ahead.
- Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
- Pistachio Oil Vinaigrette: Whisk lemon juice, shallots and honey together till honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. (Makes 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 3.28g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.9g | 2% |
| Protein 0.07g | 0% |
