Romaine and Avocado Salad

Chopped romaine lettuce, chopped tomato, julienne cut red bell pepper, and avocado topped with walnuts and dressed with vinaigrette prepared from fresh lemon juice, balsamic vinegar, extra-virgin olive oil, coarse salt, and fresh ground black pepper.

Ingredients -

1 large head Romaine Lettuce, outside leaves discarded, rinsed, trimmed, and chopped
1 large Tomato chopped
1 small Red Bell Pepper cut in thin julienne, 1 inch long
1/2 small Avocado cut into chunks
*Optional: 2 tablespoons coarsely chopped Walnuts

Dressing:
2 tablespoons Fresh Lemon Juice
2 teaspoons Balsamic Vinegar
Extra Virgin Olive Oil to taste
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

Salad:

1. Add romaine lettuce, tomato, red bell pepper, and avocado to salad bowl.

2. Toss to combine.

Dressing:

1. Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad.

2. Sprinkle with chopped walnuts if desired.

Avocado Salad Making Tips -

Cooking an Avocado to Soften

If necessary when faced with a hard avocado after cutting open, wrap the cut halves in plastic after removing the pit and microwave for 1 minute. Immediately run under very cold water to stop the cooking and unwrap.

Avocado Salad Making Tips -

High Quality Ingredients

Use the highest quality ingredients for the best tasting dressing, and be sure to check the bitterness of your lemon juice before using.