dairy-free; gluten-free; sugar-free & yeast-free
Serves 1
½ ripe avocado, peeled and sliced
1 tsp (5 ml) freshly-squeezed lemon juice
1 tomato, sliced
a handful of fresh watercress, washed
a handful of fresh sweet basil leaves, washed
½ cup (125 ml) alfalfa and/or mung bean sprouts
1 tbsp (15 ml) salad dressing of choice
Method
1. Sprinkle the avocado with lemon juice
2. Arrange the avocado, tomato, watercress and sweet basil in layers on a plate
3. Top with sprouts and pour dressing over the salad
Variation
Use sliced cucumber instead of the watercress, and add sliced radish, red pepper and chives.
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