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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
12 cups chopped romaine lettuce (about 1 large head) |
2 cups thinly sliced cucumber (about 1 large) |
1 cup vertically sliced red onion |
1/2 cup thinly sliced radishes (about 3) |
2/3 cup vertically sliced peeled ripe avocado (about 1) |
1/4 teaspoon black pepper, divided |
1/4 cup red wine vinegar |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon salt |
2 tablespoons sunflower seed kernels |
Directions:
1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.
2. Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.
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