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
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.
