This is one of my favorite lunch dishes, as a side to some sort of
protein dish. I make it every time avocados go on sale.
1/2 head butterhead lettuce
1/2 head radicchio
2 avocados
1 TB lemon juice
2 cloves garlic
1 small onion
1/2 medium tomato
Tear the lettuce and radicchio into a bowl and refriegerate until
needed.
Slice the avocados in half, remove the pit, scoop the insides into a
second bowl and mash completly. Add lemon juice and mix. Press garlic
into avocados and mix. Dice onion and tomato and mix in. Refrigerate
for several hours to let the flavors meld.
To serve, top the lettuce/radicchio mixture with the avocado mixture
(the mixture takes the place of both vegetables and salad dressing).
Makes 4 servings.
Per serving: 185 kcal, 3g protein, 15g fat, 6g carb (after subtracting
fiber)