Hairball Salad with Saliva Dressing
Yield
4 servingsPrep
20 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
avocados
ripe |
*
|
| 2 | cups |
alfalfa sprouts
|
|
| 5 | large |
carrots
wash, peeled, and grated |
|
| 1 | x |
salad dressing, italian
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
avocados
ripe |
*
|
| 473 | ml |
alfalfa sprouts
|
|
| 5 | large |
carrots
wash, peeled, and grated |
|
| 1 | x |
salad dressing, italian
|
*
|
Directions
Cut avocado in half.
Use a spoon to scopp out the pit.
Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat.
Mash with a fork.
It is ok to leave some lumps.
Set the mixture aside.
Divide the grated carrots among the four salad bowls.
Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots.
Pour Italian "saliva" dressing over hairballs and serve.
