If you're one of those people who loves avocados, here's an avocado salad recipe to die for! Not only that, but it's got many more nutrients than your average salad. Even if you're dieting, this salad can still be a good choice for your menu. While avocados aren't exactly low calorie, one avocado is not going to ruin your diet. Avocados are jam packed with vitamin E, which is an antioxidant and makes for a nice complexion. The rest of the ingredients in this avocado salad recipe are so full of fiber, you'll burn off the avocado calories digesting the fiber! Do I have you convinced?
This salad is a meal. You'll feel full when you've finished and feel like you really got away with something. How can such a tasty dish be so good for me? Ah, but it is.
A large dinner plate works best for this avocado salad recipe, mainly for the purposes of an attractive presentation.
Begin with hearts of Romaine, torn into bite sized pieces. Mix in a good handful or two of mesclun mix. Add another good sized handful of finely diced Spanish onion. Pile 4 ounces of grilled chicken breast, sliced into 1-inch wide pieces, in the center of the plate. Sprinkle the salad with, preferably, freshly ground pepper to your liking. Finely slice one radish and add to the plate.
Add two 'eggs' of fresh mozzarella, sliced and divided into three evenly spaced portions, around the edge of the plate. (If you're not familiar with fresh mozzarella, it's far superior in taste and texture to the mozzarella balls we're used to finding in the supermarket. It's becoming so popular, chances are good that your grocery store carries this product. If they don't, ask them to order it!)
The next steps in preparing this avocado salad recipe are simply a matter of arranging the remaining ingredients in a pretty way that pleases you. After all, eating is a visual feast too. Cut a vine ripened tomato into wedges and distribute around the chicken in a circular formation. You might also alternate the tomato wedges with the starring ingredient, the avocado, around the perimeter of the plate for a nice color contrast. Incidentally, briefly dipping the slices of avocado in lemon juice prevents discoloration after cutting.
Arrange whole pitted black olives throughout the salad the number you use is up to you. Eight is generally a good amount for a balanced taste.
One hard-boiled egg, sliced is the last component of this marvelous salad. It's easiest to pick up if you arrange the egg slices in a fan shape at one side of the dish. If you don't mind the egg slices breaking up as you dig into the salad with your fork, placement doesn't matter.
Thousand Island dressing goes well with this avocado salad recipe, as does a vinaigrette. If only I had an avocado on hand! Next grocery trip.
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