California Garden Salad with Avocado and Sprouts
Per 2 cups
1 tablespoon fresh-squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 heads Bibb lettuce
2 ripe tomatoes, cored, cut into 8 wedges each
1 ripe avocado
1 cup alfalfa sprouts
Make the dressing: Combine the lemon juice, olive oil, shallots, salt, and pepper in a small bowl, mixing well.
Arrange lettuce leaves, stem-end in, onto 4 plates, making flower-petal pattern. Inner leaves will be too small, so reserve them for another use.
Toss tomatoes in 1 tablespoon dressing; place 4 onto each salad. Peel avocado, cut into 8 wedges, and toss with 1 tablespoon dressing. Place 2 wedges on each salad. Divide sprouts into 4 bunches, and place a bunch in the center of each salad. Drizzle salads with remaining dressing, or serve on the side.