The only fruit that contains more monosaturated fatty acids than the avocado is the olive. Avocados are also extremely high in potassium and are a significant source of vitamins, among which are the B-complex group, especially folic acid — important to those on a meat-free diet. They are also slow-burning and easy to digest. Oh yes, they are also delicious!

Serves 4

INGREDIENTS

• 2 tbsp. pine nuts
• 2 avocados, peeled, pitted, and sliced
• 1 tbsp. lemon juice
• 3 ripe beefsteak tomatoes, roughly chopped
• 1 small red onion, finely sliced
• 8 radishes, trimmed and sliced
• 2 tbsp. chopped fresh basil
• sea salt and black pepper
• 1 head Romaine lettuce, trimmed and roughly torn

FOR THE DRESSING:

• 3 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 small garlic clove, minced

INSTRUCTIONS

1. Toast the pine nuts in a dry hot skillet until golden, set aside, and cool.
2. Toss the sliced avocado in lemon juice to prevent it from browning, then combine with the tomatoes, onions, and radishes. Season with salt and pepper.
3. Mix all the ingredients together for the dressing. Pour the dressing over the avocado–tomato mixture. Set aside for at least 30 minutes for the flavors to blend.
4. Line a salad bowl with the Romaine lettuce, gently add the avocado–tomato mixture, and serve garnished with the pine nuts.