Mexican Avocado Salad
(6 servings)
2 tbsp olive oil
2 tbsp vinegar
1/8 tsp salt
Dash of freshly ground pepper
3 medium avocados
2 tbsp lemon juice
Crisp salad greens
1 medium orange, peeled and sliced
1 small onion, thinly sliced
1/4 cup sliced pimiento-stuffed green olives
Combine olive oil, vinegar, salt and pepper; blend well.
Cut avocados into halves and peel them. Brush all over with lemon juice.
Arrange avocados on the salad greens. Top with orange, onion and olive slices. Pour dressing over salad.
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