AVOCADO, SPROUT AND CASHEW SALAD
Ripe avocado, greens and sprouts combined with tomato, rings of red onion and roasted cashews. Tossed with oil of avocado and garlic dressing!
Makes 4-6 servings
1/3 c. avocado oil
1 T. red wine vinegar
1 T. white wine vinegar
1 T. fresh lemon juice
2 garlic cloves, peeled and finely chopped
1/2 t. dried basil
several dashes black pepper
salt to taste
7 c. washed, crisped and torn green leafy lettuce
1 lg. avocado, seeded, peeled and sliced into 1/4 inch wide slices
1 lg. slicing tomato, cored and diced into 1/2 inch cubes
1 full handful, peeled and thinly sliced red onion rings
1/3 c. roasted cashews
1-1/2 cups salad sprouts
In small mixing bowl combine oil, vinegars and lemon juice. Stir briskly with fork till thickened. Add garlic, basil and black pepper. Salt to taste, stir well, then cover and set in refrigerator till ready to use.
To assemble salad: Place lettuce into large bowl. Add avocado, tomato, onion and cashews. Pour dressing over all and toss till well-coated.
Next, sprinkle sprouts (separating them as you do) over salad, and toss again till sprouts are evenly dispersed. Spoon onto individual salad plates and serve immediately.
Notes: Locate avocado oil in most health food markets and some supermarkets. You’ll discover this oil to be light and fresh tasting.
Make sure when you purchase salad sprouts, that they are fresh and crisp. Old sprouts will ruin everything you put them into. Use them fairly soon after purchasing them. Just because they look good on the top, doesn’t mean they’re fresh on the bottom, so turn them upside down when purchasing to make sure there’s no slime.