Parsley and Avocado Salad Recipe

From Dorothy McNett's Recipe Book.

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Parsley and Avocado Salad

From Dorothy McNett's recipes at This is a great simple salad and is wonderful just like it is, but is also perfect for arranging other tasty foods around the greens, such as cooked baby shrimp, beans, etc.

2 cups (1 large bunch) fresh broad leaf (Italian) parsley
1 avocado, peeled and sliced or diced

3 tablespoons extra virgin olive or avocado oil
zest and juice of 1 lemon
2-3 or more cloves garlic, minced
2 teaspoons capers, drained
1/4 teaspoon sea salt
freshly ground pepper

cooked baby shrimp, cooked beans, sliced apple or pears, etc. etc. etc...

Wash the parsley in a stainless steel colander and then pat dry with towels or a salad spinner. Place in a beautiful salad bowl, add the diced or sliced avocado. In a glass measuring cup whisk together the salad dressing ingredients and then toss it into the greens. Serve! If adding other ingredients such as the baby shrimp, beans, etc. it is best to arrange the tossed salad onto individual plates and then arrange the shrimp or beans around it since the parsley is very light and delicate. YUM!

Recipe created 2014-04-08.

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