You can make this salad and vinaigrette ahead but be sure to keep the first four ingredients each in their own storage containers and refrigerate until ready to serve. To keep the avocado from browning simply lightly coat with lemon or lime juice.
Mix together the last six ingredients in a cruet or small lidded glass jar.
Place lettuce leaves on serving plates, top with avocado, green onions, cilantro, drizzle well with the vinaigrette and serve.
By Deeli from Richland, WA
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