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Ingredientes
- 2 x heads bibb lettuce cleaned, dry
- 4 med red vine-ripe tomatoes cut into wedges
- 2 med yellow vine ripe tomatoes cut into wedges
- 1/2 lrg red onion thinly sliced
- 1 x ripe avocado
- 3 x lemons juiced
- 3 Tbsp. minced red onion
- 2 Tbsp. fresh cilantro leaves
- 1 tsp coarse salt
- 3 Tbsp. water
- 3 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Build your salad on a large platter. Use bibb lettuce as the bed, then layer the tomatoes and scatter the red onions around the platter.
- Cut the avocado in half lengthwise cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor bowl and combine with lemon juice, minced red onion, cilantro, coarse salt and water. Grind till the avocado mix is smooth, then stream oil into dressing.
- Adjust seasonings and pour over salad, then serve. Dressing may be stored 3 or possibly 4 days in airtight container. (Makes 2 1/2 c. dressing)
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 73 | |
| Calories from Fat 62 | 85% |
| Total Fat 6.97g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 151mg | 4% |
| Total Carbs 2.88g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.04g | 1% |
| Protein 0.77g | 1% |
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