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Ingredientes
- 2 Tbsp. sun-dry tomatoes
- 1 x garlic clove
- 1/8 tsp salt (optional)
- 1 1/2 Tbsp. balsamic or possibly red wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 1 Tbsp. chopped fresh basil (or possibly 1/2 tspn dry basil)
- 1 x ripe hard avocado halved, pitted, peeled and sliced
- 2 tsp lemon juice
- 1/4 lb mozzarella cheese cut 1" cubes
- 4 c. alfalfa sprouts or possibly lettuce finely minced
- 2/3 c. seasoned croutons
- 2 Tbsp. grated Parmesan cheese
Direcciones
- Drain tomatoes (if oil packed) and mince. Combine garlic and salt in a mortar and mash to a paste.
- Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid. Shake vigorously till emulsified.
- Combine avocado, lemon juice and cheese in a mixing bowl. Add in sufficient dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 2 servings | |
| Calories 521 | |
| Calories from Fat 350 | 67% |
| Total Fat 39.26g | 49% |
| Saturated Fat 11.11g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 769mg | 32% |
| Potassium 609mg | 17% |
| Total Carbs 22.85g | 6% |
| Dietary Fiber 7.0g | 23% |
| Sugars 4.74g | 3% |
| Protein 22.74g | 36% |
