Katie's Best Salad This recipe calls for cilantro, which is sometimes known as chinese parsley or coriander. (The seeds of the coriander plant are used as a spice - and the leaves are delicious.) You can leave it out if you want. Add any other herb if you wish. The avocado is a necessary part of this recipe, it's what makes it unique. Avocado is high in good fat. The recipe is excellent without the cheese as well. Just add it for a special occasion. Vegan!

Ingredients: (approximate amounts)

Half a head of romaine or green leaf lettuce
Half an avocado
1-2 tomatoes
1/3 of a cucumber (optional)
2 mushrooms (optional)
Cilantro (optional)
3 Tbsp sliced unblanched almonds
3 Tbsp finely grated asiago cheese (optional)
Salad dressing #1


Prepare the salad dressing.

Wash the lettuce and spin dry or shake well. Chop or tear into your prefered sizes of pieces. Cut cilantro (if using) and mix in with lettuce. Place in a large serving bowl or 2-3 individual serving bowls.

Cut the avocado in half and twist to open. (Store the half with the seed in a bag in the fridge for a few days until you want to use it. If it has browned slightly it is still fine.) Make a few cuts until the avocado is fairly finely chopped then scoop out with a spoon onto the lettuce and kinda mix around very slightly.

Chop the tomatoes with a sharp knife. Same with the cucumbers, peeling if desired. Finely chop the mushrooms. Sprinkle both over the lettuce mixture, first cucumbers then mushrooms then tomatoes.

Sprinkle almonds around and add cheese if using. Pour salad dressing evenly over everything.

Makes enough for a large amount of salad for 2-3 people.

All recipes © Katie Kelly
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