Granny's Apricot Almond Avocado Salad
1/3 cup sliced almonds
1 x avocado peeled, pitted,
and diced
2 tsp lemon juice
1/2 cup mung bean sprouts rinsed, patted dry
1/3 cup shredded carrot
1/4 cup diced dried apricots
3 tbl thinly-sliced green onion
Dried Apricot Vinaigrette (see recipe)
4 cup Boston or bibb lettuce washed well,
patted dry, and torn bite-sized pieces
Method :
Place the almonds on a cookie sheet and bake at 325 degrees for 3 to 5 minutes
or until lightly browned and fragrant. Remove the cookie sheet from the oven and
set aside.
In a small glass bowl, place the diced avocado, drizzle the lemon juice over the
top, and toss gently to thoroughly coat the avocado with the juice to prevent
discoloration. Add the mung bean sprouts, carrot, dried apricots, green onion,
and 3 to 4 tablespoons of the Dried Apricot Vinaigrette (enough to thoroughly
moisten), and toss gently to combine.
Divide the Boston lettuce evenly between two salad plates. Divide the avocado
mixture in half and mound it in the center of the lettuce. Drizzle a little of
the Dried Apricot Vinaigrette over the top of the lettuce. Sprinkle the toasted
almonds over each salad and serve.
This recipe yields 2 servings.