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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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AVOCADO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
6 ripe plum tomatoes sliced |
6 ripe avocados halved pitted sliced and peeled |
3 cups diced cantaloupe |
1/2 cup diced canned pimiento drained |
1 cup plain yogurt |
1 tablespoon lime juice |
1 teaspoon finely grated lime zest |
1/4 cup extra virgin olive oil |
2 tablespoons finely chopped fresh basil |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Arrange sliced tomatoes on 6 salad plates then arrange avocado slices attractively on top.
2. Sprinkle with diced cantaloupes and pimiento.
3. Whisk together yogurt, lime juice and zest then add olive oil in a thin stream.
4. Whisk constantly until smooth and slightly thickened then fold in basil, salt and pepper.
5. Drizzle over salad and garnish with additional chopped herbs if desired.
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