4 radishes, thinly sliced
4 cups mesclun mix, or other tender salad greens
2 oz. queso fresco, cubed
3 Tbsp. extra virgin olive oil
1 Tbsp. red wine vinegar
4 cup seedless watermelon, cubed
1/2 cup Kalamata olives, pitted, rinsed and sliced lengthwise
1 ripe avocado, cubed
Black pepper to taste
In a medium bowl, gently toss the radishes, salad greens and cheese with
1 Tbsp. of olive oil and vinegar. Arrange greens on a large serving platter, or four individual plates.
Very gently, combine the watermelon and olives, dividing the mixture evenly over the lettuce. Sprinkle avocado cubes on top.
Drizzle the remaining olive oil and vinegar over the salads and sprinkle with black pepper.
Yield: 4 servings
Per serving: 289 calories, 22.6g total fat, 6.1g protein, 20.5g carbohydrate, 6.5g dietary fiber, 10mg cholesterol, 201.6mg sodium, 11.8g sugar, 135.8mg calcium
Fresh ideas and substitutions for avocados
Substitute pureed avocado, with a squeeze of lime or lemon, for mayonnaise in tuna or chicken salad.
For a new take on deviled eggs, combine mashed avocado with half of the egg yolks. Add some smoked trout and scallions to get a bit more protein.
Mix equal parts Greek yogurt and mashed avocado with chopped basil or mint for a delicious burger topping.
Puree half an avocado, 1/2 cup vegetable stock, 1 Tbsp. Parmesan cheese and juice from half a lemon for a quick and easy pasta sauce. Add spring peas and julienned prosciutto.
Make a great bagel spread by blending equal parts mashed avocado and low-fat cream cheese with a touch of cayenne pepper. Top with toasted, chopped almonds.