Avocado Salad Nicoise Recipe
Ingredients
1 head iceberg lettuce
1 head butter lettuce
1 large sweet red onion, cut in slices
3 ripe California avocados, halved and peeled
1 fresh lemon juice
1 can (12 1/2 ounces) white chunk tuna, chilled and drained
6 flat anchovy fillets, drained
1 can (1 pound) whole green beans, chilled and drained
2 cans (14 1/2 ounces each) whole boiled potatoes, chilled and drained
2 hard-cooked eggs, peeled and halved (for garnish)
Giant pitted ripe olives (for garnish)
Bottled oil
Red wine vinegar
Salad dressing
Freshly snipped parsley (optional)
2 lemons, cut into wedges (optional)
Directions
Cut iceberg lettuce into six 1/2-inch-thick rafts; lay side by side across center of large tray.
Arrange row of butter lettuce along sides of tray on each side of iceberg lettuce.
Top each lettuce "raft" with onion slice.
Sprinkle avocado half-shells with lemon juice; place cut side up on onion slices.
Fill half-shells with tuna; top each with an anchovy fillet.
Surround with an arrangement of green beans and potatoes.
Garnish with hard-cooked eggs and ripe olives.
At serving time, drizzle salad dressing over tray.
If desired, sprinkle salad with parsley and pass plate of lemon wedges.
Arrange row of butter lettuce along sides of tray on each side of iceberg lettuce.
Top each lettuce "raft" with onion slice.
Sprinkle avocado half-shells with lemon juice; place cut side up on onion slices.
Fill half-shells with tuna; top each with an anchovy fillet.
Surround with an arrangement of green beans and potatoes.
Garnish with hard-cooked eggs and ripe olives.
At serving time, drizzle salad dressing over tray.
If desired, sprinkle salad with parsley and pass plate of lemon wedges.
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