|Written By Dae Thompson|
This salad recipe is refreshing and blends many great ingredients. A shave or two of Parmesan cheese would be a lovely addition to this salad!
1 teaspoon tomato paste or puree
1/2 teaspoon Worcestershire sauce
2 teaspoon fresh lemon juice
1 cup mayonnaise (not salad dressing)
Ice cold water, drizzle as needed to thin dressing consistency, if needed
Hot sauce, to taste, (2-5 drops)
Kosher salt and fresh ground black pepper to taste
Green leaf lettuce, rinsed and dried Or baby spinach leaves, rinsed and dried.
2 to 3 avocados, pitted, and sliced
1 jar or can hearts of palm, drained and halved
2 to 3 bunches watercress, washed, trimmed
12 cherry tomatoes, cut in half or grape tomatoes
Fresh basil leaves, coarsely chopped or chiffonard
Fresh croutons, optional
1. In a blender, mix together all of the dressing ingredients and set in refrigerator until ready to use.
2. Arrange a few green lettuce leaves and watercress on 4 - 8 inch serving plates.
3. Arrange avocado slices, hearts of palm and tomatoes on each plate, sprinkle with basil and croutons and drizzle with the Thousand Island dressing.
Makes 4 servings.
Recipe courtesy of Dae Thompson of Marietta, Georgia.
Photo courtesy of self.com.