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.
or any your favorite, washed, torned and dried
ripe, peeled, and diced into 1/2-inch cubes
diced into 1/2-inch pieces
peeled and dice into 1/4-inch cubes
chickpeas (garbanzo beans)
cooked, if canned, drained and well rinsed
pimento stuffed green olives
olive oil, extra-virgin
or to taste, fresh
small clove, minced
salt and black pepper
good quality, sliced, to serve
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.