Texans love pecans and avocados. So, why not use the two together? That’s the secret of this simple salad, which can be made any time of year, yet it has an appealing array of spring colors. It comes from Southern Living’s latest cookbook, “1001 Ways to Cook Southern” (Oxmoor House, $34.95).
Texas Pecan and Avocado Salad
1 head Bibb lettuce
2 avocados, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 cup chopped toasted pecans
Tangy Dijon Dressing (recipe follows)
Arrange lettuce leaves on a serving platter. Top evenly with avocados and bell pepper slices; sprinkle with pecans. Drizzle with desired amount of dressing.
Makes 8 servings.
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon sugar, or to taste
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
Whisk together olive oil, lemon juice, 2 tablespoons water, sugar, mustard, salt and pepper. Store in an airtight container in the refrigerator for up to 1 week.
Makes about 2/3 cup dressing.
From Southern Living’s “1001 Ways to Cook Southern”