AVOCADO SALAD WITH FRUITS
AND CRISP MIXED GREENS
CLASSIC WHITE FRENCH
4 to 6 servings
to 3 firm ripe avocados,
peeled, seeds removed, and cut into bite-size pieces or thin slices and immediately sprinkled with lemon juice to
seedless orange, peeled, sectioned, and cut into bite-size pieces
firm ripe mango, peeled, seed removed, and cut into bite-size pieces
cup fresh pineapple cubes
cup seedless grapes (green, red, or black, or a combination) stems removed and each cut in half
to ¾ cup white or pink or red grapefruit sections, or a combination, seeds
removed and cut into bite-size pieces, if desired
White French Dressing or commercial French dressing as desired
- Crisp mixed greens
as desired, washed and thoroughly dried
chopped English walnuts or pecans as desired for garnish (optional)
sweet or tart cherries or sweetened dried cranberries as desired for garnish
of fresh mint as desired for garnish
avocados and other fruits for salad.
Prepare Classic French Dressing.
a medium bowl, combine avocado pieces and other fruits. Add a small amount of dressing as desired,
mixing gently so as not to break-up fruits.
Cover and refrigerate for about 20 minutes.
serve, divide greens onto 4 to 6 salad plates; divide avocado/fruit mixture
onto greens. Garnish with chopped nuts,
dried cherries or cranberries, and sprigs of fresh mint as desired.
Classic White French
tablespoons white wine vinegar
to ¼ teaspoon minced peeled garlic (optional)
teaspoon Worcestershire sauce
of hot dry mustard
of sugar or to taste (optional)
tablespoons extra virgin olive oil
tablespoons corn or canola or safflower oil, or a combination
and freshly ground white pepper to taste
small bowl, combine the first 3 to 5 ingredients, blending well. With a wire whisk, gradually whisk in oils,
whisking until mixture is well blended.
Season with salt and pepper to taste.
Adjust other seasonings as desired.
Store unused dressing in a sealed glass or plastic container in the
refrigerator for up to two weeks.