Serves 1
½ ripe avocado, peeled and sliced
1 tsp (5 ml) freshly-squeezed lemon juice
1 tomato, sliced
a handful of fresh watercress, washed
a handful of fresh sweet basil leaves, washed
½ cup (125 ml) alfalfa and/or mung bean sprouts
1 tbsp (15 ml) salad dressing of choice
1 Sprinkle the avocado with lemon juice.
2 Arrange the avocado, tomato, watercress and sweet basil in layers on a plate.
3 Top with sprouts and pour dressing over the salad.
Variation
Use sliced cucumber instead of the watercress, and add sliced radish, red pepper and chives.
Recipe courtesy of Heidi du Preez at Natural Nutrition
