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Parsley and Avocado Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.