Avocado Salad with Tomato Dressing

Ingredients:

2 tablespoons sun-dried tomatoes

1 garlic clove

1/8 teaspoon salt -- (optional)

1 1/2 tablespoons balsamic or red wine vinegar

2 tablespoons olive oil

1 tablespoon water

1 tablespoon minced fresh basil = (or 1/2 tspn dried basil)

1 ripe firm avocado -- halved, pitted, peeled and sliced

2 teaspoons lemon juice

1/4 pound mozzarella cheese -- cut 1" cubes

4 cups alfalfa sprouts or lettuce -- finely chopped

2/3 cup seasoned croutons

2 tablespoons grated Parmesan cheese

Drain tomatoes (if oil packed) and mince. 

Combine garlic and salt in a mortar and mash to a paste.

Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight fitting lid. 

Shake vigorously until emulsified.

Combine avocado, lemon juice and cheese in a mixing bowl. 

Add enough dressing to coat well. 

Toss and serve on a bed of sprouts. 

Sprinkle with croutons and Parmesan cheese.

This recipe yields 2 servings.

Calories: 327

Carbs: 16g

Protein: 15g

Fiber: 6g

Fat: 25g

ECC = 10g

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