|
-
1/2 cup
Heart of the Desert shelled pistachios
1/2 cup olive oil
2 to 3 tablespoons lime juice
1 tablespoon rum
1 garlic clove, slightly flattened and peeled
2 ripe avocados
4 Boston lettuce leaves
Salt and pepper to taste
|
-
Rub pistachios between layers of paper towels to remove most of
the papery coating; coarsely chop pistachios. Set aside.
Combine oil and next 4 ingredients in a jar. Halve, pit, and
peel avocados; cut each half lengthwise into 1/2-inch thick
slices, and lay in a fan over lettuce leaves. Sprinkle with
chopped nuts. Shake dressing well, remove garlic, and
drizzle over salad. Makes 4 servings.
|
