Avocado, Apricot, and Almond Salad on Greens

 
1/3 cup sliced almonds
1 avocado, peeled, pitted, and diced
2 t. lemon juice
1/2 cup mung bean sprouts, rinsed, and patted dry
1/3 cup carrot, shredded
1/4 cup dried apricots, diced
3 T. green onion, thinly sliced
1 recipe Dried Apricot Vinaigrette
4 cups Boston or bibb lettuce, washed well, patted dry, and torn into bite-sized pieces
 

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

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett