Cooking Index - Cooking Recipes & IdeasAvocado, Apricot, And Almond Salad On Greens Recipe - Cooking Index

Avocado, Apricot, And Almond Salad On Greens

Type: Vegetables
Courses: Salads, Vegetarian
Serves: 2 people

Recipe Ingredients

1/3 cup 30g / 1.1ozSliced almonds
1   Avocado - peeled, pitted, and diced
2 teaspoons 10mlLemon juice
1/2 cup 80g / 2.8ozMung bean sprouts - rinsed, patted dry
1/3 cup 36g / 1.3ozShredded carrot
1/4 cup 36g / 1.3ozDiced dried apricots
3 tablespoons 45mlThinly-sliced green onion
  Dried Apricot Vinaigrette - (see recipe)
4 cups 948mlBoston or bibb lettuce - washed well,
  Patted dry, and torn bite-sized pieces

Recipe Instructions

Place the almonds on a cookie sheet and bake at 325 degrees for 3 to 5 minutes or until lightly browned and fragrant. Remove the cookie sheet from the oven and set aside.

In a small glass bowl, place the diced avocado, drizzle the lemon juice over the top, and toss gently to thoroughly coat the avocado with the juice to prevent discoloration. Add the mung bean sprouts, carrot, dried apricots, green onion, and 3 to 4 tablespoons of the Dried Apricot Vinaigrette (enough to thoroughly moisten), and toss gently to combine.

Divide the Boston lettuce evenly between two salad plates. Divide the avocado mixture in half and mound it in the center of the lettuce. Drizzle a little of the Dried Apricot Vinaigrette over the top of the lettuce. Sprinkle the toasted almonds over each salad and serve.

Source:
"The Vegan Chef at http://www.veganchef.com"

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