The Jazzy Vegetarian’s Avocado Salad Parfait
Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty combo provides a refreshing change to a standard green salad.
- Juice from half a medium lemon
- 1 small clove garlic minced
- 1 teaspoon extra-virgin olive oil see note
- 1/8 teaspoon sea salt plus more as needed
- 10 to 14 grape or cherry tomatoes halved or quartered
- 1 medium-to-large avocado pit removed, peeled and diced
Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify.
Put all of the salad ingredients in a medium-sized bowl.
Pour in the dressing and gently stir to combine.
Season with more salt, to taste.
Cover and refrigerate 30 to 60 minutes before serving.
To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.
Chef’s Note: For an oil-free dressing, omit the olive oil and proceed with the recipe as directed.
Amount per serving, based on 5 servings: 54 Calories; 4g Fat; 1g Saturated fat; 1g Protein; 4mg Sodium; 5g Total Carbohydrate; 1g Sugars; 2g Fiber
Recipes from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.vegan-ease.com and www.jazzyvegetarian.com