Main dish salads for dinner are a quick and easy option solving the dinnertime dilemma.
Start out with any variety of greens — such as romaine, green or red leaf lettuce, arugula or spinach — and top it with a hearty ingredient. Today’s recipe is topped with avocado slices.
Avocados are part of my weekly diet, I can’t get enough of them. If making this salad tonight, choose ripe avocados. To judge whether it’s ripe, hold it in the palm of your hand and press against the skin slightly; it should yield to gentle pressure. If you don’t plan on using them, say, for several days, buy them nearly rock hard and store them at room temperature. Once ripe, store them in the refrigerator, where they’ll keep several more days. You can ramp up this salad even more, topping it with leftover cooked chicken or salmon.
50 Shades of Greens Salad With Avocado
Serves: 4 (generously). Preparation time: 15 minutes. Total time: 15 minutes.