I love avocado, and it's a super fruit with tons of great vitamins and even protein. If you're not a big meat-eating carnivore, it's a great replacement for red meat. And it contains Omega-3. But nevermind all of that--it tastes great--especially on salads!!! :D Here's my recipe:
One bag of Romaine Hearts at the grocery store usually includes three hearts, which is why I've made this recipe as a three-serving salad, but I explain it as an immediate-plating dish:
Rinse Romaine Hearts and tear apart with your hands into medium (bite-size) pieces. Arrange each heart on it's own plate...this depends on the size of your hearts of-course. ;D Lol
Rinse a fresh bunch of parsley under water and strip about HALF or a 1/3 the stems of their leaves. If the leaves are too large for your preference, TEAR, don't cut the leaves into smaller pieces. Add equally to each salad. Remaining parsley save for pasta or another recipe. :)
Rinse and slice two ripe red tomatoes into quarters, remove seeds and liquid if desired (I did), then chop into medium to small-sized pieces. Divide into three equal parts and add to salads.
Add chow mein noodles, about two hand-fulls, do not overwhelm as only a slight crunch is necessary and more will negate the other flavors.
Add mozzarella shredded cheese (thickly shredded) to each salad per your preference, but about 1/2 cup or one hand-full at least.
Add chopped turkey bacon to the salad. Turkey bacon is much more healthy than pork bacon, so it's what I use regularly.
Chop baby carrots (about a half cup per salad), or approximately half a small bag for all three romaine hearts together.
Add the Creamy Caesar salad dressing (I use "Newman's Own", made with x-virgin olive oil) in an even circle in the lettuce. This is a strongly-flavored dressing, so use sparingly, just enough to cover.
Slice 1 whole avocado per romaine heart salad using a serving (or butter) knife. If ripe, a stronger knife isn't needed. The skin on the avocado should be dark brown or black if it is ripe, and slightly soft on the inside. If overripe, simply slice out the bruised areas and the rest of the avocado is fine to eat. Seed pit can be taken out with fingertip(s) or knife edge. Either slice the avocado within the skin to get it out, or peal the skin off around the avocado. The darkest green part of the avocado holds the most nutrients. Dice avocado in medium to large pieces and add to salad.
Add lemon to each salad to your preference. If using preserved lemon juice, use a steady stream over entirety of the salad for only 1-2 seconds. If using a sliced lemon, slice into halves, about one-half for each salad. If desired, add a sprinkle of salt to top avocado and lemon (optional, but I did!). Be careful with the salad. If not recommended for your diet, don't use it.
Finally, sprinkle Parmesan organic grated cheese to the top. Mix and Enjoy!!!
OMG! ;) Mmmmm **This is the required reaction after consuming the first bite of this recipe**
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (577g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 467 (72%)|
|Amt Per Serving||% DV|
|Total Fat 51.9g||69 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 41.4mg||13 %|
|Sodium 725.8mg||25 %|
|Potassium 1733mg||46 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 17.3g|
|Protein 19.4g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 649
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