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Romaine and Avocado Salad |
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Ingredients |
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1 large head romaine lettuce, outside
leaves discarded
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 TBS coarsely chopped walnuts
Dressing
2 TBS lemon juice
2 tsp balsamic vinegar
extra virgin olive oil to taste
Salt and cracked black pepper to taste
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Preparation |
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Salad:
Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and
discard. Tops are bitter. Chop remaining inner leaves. Rinse in cold water,
and if you have a salad spinner, spin lettuce to dry. If you don’t have
one, remove as much water as possible in a colander and then dry with paper
towels. This will keep the flavor of the salad from getting diluted.
Dressing:
Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl
and toss with salad greens. Sprinkle with chopped walnuts if desired.
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