Ingredients
1ripeavocado
2tsplemon juice
1tbspvirgin olive oil
¼tspsalt
¼tspfreshly ground black pepper
1large ripe tomato
4cupmesclun salad greens,a mixture of different young, tender greens and herbs
¼cupfresh cilantro,coarsely chopped
1½tbsplemon juice
3tbspvirgin olive oil
¼tspsalt
¼tspfreshly ground black pepper
Preparation
No more than 2 hours before serving the salad, cut the avocado in half, remove the pit, and cut the flesh into ½-inch pieces
In a small bowl, toss the avocado pieces with the 2 teaspoons of lemon juice, 1 tablespoon olive oil, and ⅛ teaspoon each of the salt and pepper. Set aside.
At serving time, cut the tomato into four thick slices, and sprinkle with the remaining ⅛ teaspoon each of salt and pepper.
Combine the dressing ingredients in a bowl large enough to hold the salad greens. Add the greens, and toss thoroughly.
Divide the greens among four salad plates.
Place a slice of tomato in the center of each plate of greens, and top with the avocado.
Sprinkle with the cilantro, and serve immediately.
