Ingredients
1/2 large avocado, sliced
1 medium cooked beet, sliced
1/2 head romaine, red leaf, or butter lettuce, shredded
2 stalks celery, scrubbed and sliced
1/2 medium cucumber
1 carrot, peeled and finely grated
10 slices red onion, thinly sliced with mandolin
2 tablespoons freshly squeezed lemon juice from ripe lemon
1 tablespoon extra virgin Italian olive oil
Preparation
Put generous bed of shredded lettuce on a dinner plate. Arrange avocado, beet, celery, and cucumber on top, followed by the onion and carrot. Mix lemon juice and olive oil, pour over salad. Add pepper and a little salt to taste.
