Active Time
N/A
Total Time
25 MIN
Yield
Serves : 12

Avocados have become one of Chile's biggest exports. Chileans love them in salads or simply mashed with salt and spread on toast.  Terrific Green Salads

How to Make It

Step

In a small bowl, whisk the olive oil with the lemon juice and garlic and season with salt and pepper. In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a platter. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.

You May Like