Prep time: 15 minutes
Serves 4 (generously)
Adapted by Susan M. Selasky of the Detroit Free Press from Fine Cooking magazine 2005.
INGREDIENTS
Vinaigrette:
3 tablespoons good-quality olive oil
1 tablespoon plus 1 teaspoon fresh lime juice
2 teaspoons honey
Big pinch kosher salt
Freshly ground black pepper
Salad:
1 large head Boston lettuce, largest outer leaves and damaged leaves removed; remainder washed, dried and torn into bite-size pieces
3/4 cup loosely packed mix of fresh flat and curly parsley leaves
1 small bunch frisée, torn into pieces
1 cup arugula leaves
2 to 3 green onions, thinly sliced on the diagonal
1 small ripe, firm avocado
INSTRUCTIONS
In a small bowl, combine vinaigrette ingredients and whisk until emulsified.
In large mixing bowl, combine lettuce, parsley, frisée, arugula and green onions. Drizzle with 2 tablespoons of the vinaigrette. Evenly divide salad greens onto four plates.
Cut the avocado in half and remove the pit. Scoop out the flesh in one piece. Slice each half crosswise in thin half-moons. Drizzle the avocado with a bit of the vinaigrette and then arrange several slices on each salad. Add another drizzling of vinaigrette, if desired.
Per serving: 200 calories (77% from fat), 17 g fat (3 grams sat. fat); 12 g carb.; 4 g protein; 130 mg sodium; 0 mg chol.; 8 g fiber.
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