Avocado, Tomato, and Romaine Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can assemble this salad (step 1) and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature. Ingredients:
1 firm-ripe avocado (8 oz.), pitted and peeled |
about 3 tablespoons sherry vinegar or balsamic vinegar |
4 cups bite-size pieces romaine lettuce leaves |
1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired), and cut into wedges |
3 tablespoons extra-virgin olive oil |
about 1/2 teaspoon salt |
pepper |
Directions:
1. Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.
2. In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.
3. Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.
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