Avocado Lover’s Salad
Makes 6 Servings | Prep Time 5 minutes | Cook Time 0 minutes
When my brother Jeff moved to California, he fell in love with avocados. In fact, he became so enamored with this luscious fruit that he began pestering me to create "avotatoes" —an avocado mashed potato recipe- for this book. I'd do almost anything for him, but there are some places a sister just can't go. Still, I wanted to feature avocado because I love them too-for their flavor and texture, and for their incredible antiaging properties. While they do contain a fair amount of fat, it's monosaturated-the kind the body thrives on (in moderation, of course), and they're a great source of the antioxidant glutathione.
Instructions
Put the lettuce, cucumber, and bell pepper in a large bowl and toss to combine. Drizzle with the dressing and toss again. Add the avocado, pumpkin seeds, mint, and cilantro and toss once more.
TOASTING SEEDS AND NUTS: Toasting seeds and nuts releases their aromatic oils and makes them more flavorful. To toast a small quantity of seeds or nuts, put them in a small skillet over medium heat. Cook, stirring or shaking the pan often, until they are aromatic and slightly golden. Immediately transfer to a plate or bowl to stop the cooking. For pumpkin seeds (which will puff up a bit as they cook) and most nuts, toasting time is about 4 minutes. For smaller seeds, such as sesame, fennel, or cumin, and for sliced or slivered almonds, toasting time is shorter-just a minute or two. Watch them closely, as they can burn easily.
To toast a larger quantity of seeds or nuts, preheat the oven or a toaster oven to 350°F. Spread the seeds in an even layer on the rimmed baking sheet and toast until aromatic and slightly browned: just a few minutes for small seeds and sliced or slivered almonds; 5 to 7 minutes for pumpkin seeds; 7 to 8 minutes for pecans; 8 to 10 minutes for pistachios; and 10 to 15 minutes for almonds and walnuts. Check them frequently, as they can burn easily. To store any you aren't using right away, let them cool completely, then store in a resealable plastic bag in the freezer for up to 3 months.
PER SERVING: Calories: 170; Total Fat: 13 g (2 g saturated, 6 g monounsaturated); Carbohydrates: 12 g; Protein: 5 g; Fiber: 6.5 g; Sodium: 122 mg
STORAGE: Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
1 head romaine lettuce, torn into bite-size pieces (about 8 cups)
1 English cucumber, peeled, seeded, and diced
1 red bell pepper, diced
Greener Than Green Goddess
Dressing (page 186)
1 large avocado, diced
¼ cup pumpkin seeds, toasted (see note)
2 tablespoons chopped fresh mint
2 teaspoons chopped fresh cilantro