My kids are enjoying this salad from time to time, sans onion on their portion. They like the lemony dressing! This is quick, and a great compliment to any Mexican dish, but we enjoyed it with a beef roast, some green beans with bacon, and watermelon at our Sunday family dinner this weekend.
What's good about this salad? Lots of good vitamins in the veggies, of course; good oils from the avocado and the extra virgin olive oil; and, the lemon helps alkalize our bodies (did you know we're too acidic). Oh, and it's pretty.
~Leslie
Ingredients:
your favorite lettuce or greens torn into bite size pieces (we usually use organic romaine)
1 large green, red, or yellow pepper sliced into super-thin rings or slices
1 tomato halved, then sliced, or a handful of cherry tomatoes quartered
1/2 a white onion, sliced super-thin
2 avocadoes, sliced thin
2 lemons
extra virgin olive oil
salt and pepper to taste
Find a large platter or plate. Layer the veggie ingredients on the plate in the order listed. (This helps you only add onions to the adult portion.) Squeeze the juice of two lemons over the entire salad, which also helps keep the avocado looking good. Drizzle with a couple of tablespoons of olive oil. Salt and pepper to taste.
It's delicious to add:
finely shredded cilantro
shredded Monterrey Jack cheese or Parmesan cheese
