Avocado, Apricot, And Almond Salad On Greens

Recipe Ingredients

1/3 cup	30g / 1.1oz	Sliced almonds
1		Avocado - peeled, pitted, and diced
2 teaspoons	10ml	Lemon juice
1/2 cup	80g / 2.8oz	Mung bean sprouts - rinsed, patted dry
1/3 cup	36g / 1.3oz	Shredded carrot
1/4 cup	36g / 1.3oz	Diced dried apricots
3 tablespoons	45ml	Thinly-sliced green onion
		Dried Apricot Vinaigrette - (see recipe)
4 cups	948ml	Boston 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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