Salad Platter

Name: Salad Platter
Yield: 4
Cuisine: Fusion
Ingredients: lettuce leaves; avocados; beefsteak tomatoes; english cucumber; chickpeas (garbanzo beans); pimento stuffed green olives; olive oil, extra-virgin; lemon juice; dijon mustard; garlic; salt and black pepper; bread

Submitted by happyzhangbo

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

YIELD

4 servings

PREP

8 min

COOK

0 min

READY

12 min

Ingredients

CUPS LETTUCE LEAVES
or any your favorite, washed, torned and dried *

EACH AVOCADOS
ripe, peeled, and diced into 1/2-inch cubes

EACH BEEFSTEAK TOMATOES
diced into 1/2-inch pieces *

EACH ENGLISH CUCUMBER
peeled and dice into 1/4-inch cubes *

CUPS CHICKPEAS (GARBANZO BEANS)
cooked, if canned, drained and well rinsed

CUP PIMENTO STUFFED GREEN OLIVES
sliced *

Vinaigrette

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

TABLESPOON LEMON JUICE
or to taste, fresh

TEASPOON DIJON MUSTARD

CLOVE GARLIC
small clove, minced

X SALT AND BLACK PEPPER
to taste *

X BREAD
good quality, sliced, to serve *

Directions

Place the prepared lettuce leaves onto a serving platter.

Arrange half of the avocado on one edge of the plate in line, then a line of tomatoes, a line of cucumbers, a line of chick peas, and a line of green olives.

Arrange the remaning avocado on the other side of the plate beside the green olives.

In a small bowl, whisk together all the vinaigrette ingredients until well blended.

Season with salt and black pepper.

Pour the vinaigrette over the salad platter.

Serve with bread.