Avocado and Ham Salad

Name: Avocado and Ham Salad
Yield: 8 portions
Ingredients: 2 heads of red-leaf lettuce or Boston lettuce, leaves separated, washed, and patted dry; 2 heads of red-leaf lettuce or Boston lettuce, leaves separated, washed, and patted dry; 2 heads of red-leaf lettuce or Boston lettuce, leaves separated, washed, and patted dry; 2 heads of red-leaf lettuce or Boston lettuce, leaves separated, washed, and patted dry; ¼ cup chopped fresh Italian (flat-leaf) parsley; 1 bunch of watercress, washed and dried, for garnish; 8 medium-size ripe tomatoes, cut into quarters; 3 pounds baked ham, cut into ¼-inch slices and then into 2-inch strips (make them a bit rough looking); Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 cup Lemon Vinaigrette; 1 red onion, peeled and cut into thin rings; 4 ripe avocados, halved and peeled; 1 cup fresh lemon juice; ¼ cup water

Preparation info

8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A colorful, zesty combination.

Ingredients

1 cup fresh lemon juice
¼ cup water
4 ripe avocados

Main course
Gluten-free

Method

Mix the lemon juice and water together in a small bowl. Slice the peeled avocados and dip into the lemon juice mixture. Drain.
Line a large serving platter with the lettuce leaves. Arrange the avocados, ham, tomatoes, and onion rings in a decorative spiral on the lettuce leaves.
Drizzle the salad with the lemon vinaigrette. Season with salt and pepper