Place the almonds on a cookie sheet and bake at 325 degrees for 3-5 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 3-4 T. 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.

Yield: 2 servings