ABOUT THE RECIPE:
Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne glasses, these Avocado Salad Parfaits provides a refreshing change to a standard green salad.
Makes 4 to 5 servings
INGREDIENTS:
DRESSING
Juice from half a medium lemon
1 small clove garlic, minced
1 teaspoon extra-virgin olive oil (see note)
1⁄8 teaspoon sea salt, plus more as needed
SALAD
10 to 14 grape or cherry tomatoes, halved or quartered
1 medium-to-large avocado, pit removed, peeled and diced
INSTRUCTIONS:
Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.
Ingredients
Directions
ABOUT THE RECIPE:
Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne glasses, these Avocado Salad Parfaits provides a refreshing change to a standard green salad.
Makes 4 to 5 servings
INGREDIENTS:
DRESSING
Juice from half a medium lemon
1 small clove garlic, minced
1 teaspoon extra-virgin olive oil (see note)
1⁄8 teaspoon sea salt, plus more as needed
SALAD
10 to 14 grape or cherry tomatoes, halved or quartered
1 medium-to-large avocado, pit removed, peeled and diced
INSTRUCTIONS:
Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.
