Salad Platter
Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.
Yield
4 servingsPrep
8 minCook
0 minReady
12 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
lettuce leaves
or any your favorite, washed, torned and dried |
*
|
| 1 | each |
avocados
ripe, peeled, and diced into 1/2-inch cubes |
|
| 1 | each |
beefsteak tomatoes
diced into 1/2-inch pieces |
*
|
| 1 | each |
english cucumber
peeled and dice into 1/4-inch cubes |
*
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked, if canned, drained and well rinsed |
|
| ¼ | cup |
pimento stuffed green olives
sliced |
*
|
| Vinaigrette | |||
| 3 | tablespoons | olive oil, extra-virgin |
|
| ½ | tablespoon |
lemon juice
or to taste, fresh |
|
| 1 | teaspoon | dijon mustard |
|
| 1 | clove |
garlic
small clove, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
bread
good quality, sliced, to serve |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Directions
Place the prepared lettuce leaves onto a serving platter.
Arrange half of the avocado on one edge of the plate in line, then a line of tomatoes, a line of cucumbers, a line of chick peas, and a line of green olives.
Arrange the remaning avocado on the other side of the plate beside the green olives.
In a small bowl, whisk together all the vinaigrette ingredients until well blended.
Season with salt and black pepper.
Pour the vinaigrette over the salad platter.
Serve with bread.
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