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Post by ellise on Jul 15, 2005 13:07:14 GMT 10
Serves: 4
A fresh, light, delicious salad.
2 medium avocados, halved and skin removed 1 lemon, juiced 3 tomatoes, quartered, deseeded and finely diced 1/2 bunch of shallots, finely sliced 1 cucumber, halved lengthways, deseeded, finely diced 1/4 cup basil leaves, roughly chopped 1 bunch arugula leaves, rinsed 3 oz black olives 1 Tbsp Dijon mustard 1 Tbsp red wine vinegar 2 cloves garlic, crushed 1 Tbsp extra virgin olive oil
Combine mustard, vinegar, garlic and olive oil in a small jar with lid and shake well. Place the tomato, shallots, cucumber and basil in a small bowl, add the dressing and mix to combine. Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 1/2 inch slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the four avocado halves. Garnish with arugula leaves and black olives.
Nutritional Info (Per Serving) Calories: 173 cals Kilojoules: 695 kJ Fat: 13.0 g Carbohydrates: 7.0 g Protein: 2.2 g Cholesterol: 0.0 mg Sodium: 240 mg Saturated Fat: 0.0 g Fiber: 1.7 g Calcium: - Total Sugars: - Note: A dash indicates no data is available
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