California Garden Salad with Avocado and Sprouts

Serves 4

COST: $4.99

Per 2 cups

Calories: 194

Fat: 17g

Carbohydrates: 9g

Protein: 3g

Fiber: 5g

Sugar: 3g

Sodium: 306mg


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.