Categories: Salad, avocado, not tried

Ingredients

• 3 tbsp olive oil
• juice of 1/2 lime
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1/4 tsp Worcestershire sauce
• 1/4 tsp ground cumin
• 2 dashes Tabasco sauce, or to taste
• 1 large ripe tomato (for about 1 cup chunks)
• 1 stalk celery (for about 1/2 cup diced)
• 2 scallions (for about 1/4 cup slices)
• 1/4 cup minced fresh cilantro leaves
• 2 ripe avocados
• 4 lettuce leaves for serving, such s Bibb, Boston, iceberg or romaine
• 1/4 cup crushed reduced-fat or regular tortilla chips, optional garnish

Directions

1. In a small jar that has a lid, combine oil, lime juice, garlic powder, salt, pepper, sugar, Worcestershire, cumin, and Tabasco. Shake to combine and set aside.

2. Core tomato (but do not peel it) and cut it into bite-sized chunks. Place the chunks into a 6-cup or larger bowl. Rinse and dice the celery and add to the bowl. Slice the scallions, using all of the white parts and enough of the tender green tops to make 1/4 cup. Add it to the bowl. Mince the cilantro and add it to the bowl.

3. Cut the avocados in half lengthwise and twist the halves apart. Remove the seed. Cut the unpeeled avocados lengthwise into strips about 1/2 inch wide. Pull the peel from the strips. Cut the avocado into bite-size chunks and add them to the bowl.

4. Shake the dressing to recombine and pour it over the avocado mixture. Stir gently to mix and coat the vegetables with dressing. Stir until the green of the avocados begin to mix with the dressing a bit, but do not over-stir or they will become mushy. To serve, place lettuce leaf on each plate and spoon the avocado mixture into the middle of each leaf. If desired, sprinkle 1 tbsp crushed tortilla chips over the salad on each plate

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