This salad recipe is refreshing and blends many great ingredients. A shave or two of Parmesan cheese would be a lovely addition to this salad!

Dressing:

1 teaspoon tomato paste or puree

1/2 teaspoon Worcestershire sauce

2 teaspoon fresh lemon juice

1 cup mayonnaise (not salad dressing)

Ice cold water, drizzle as needed to thin dressing consistency, if needed

Hot sauce, to taste, (2-5 drops)

Kosher salt and fresh ground black pepper to taste

Salad:

Green leaf lettuce, rinsed and dried Or baby spinach leaves, rinsed and dried.

2 to 3 avocados, pitted, and sliced

1 jar or can hearts of palm, drained and halved

2 to 3 bunches watercress, washed, trimmed

12 cherry tomatoes, cut in half or grape tomatoes

Fresh basil leaves, coarsely chopped or chiffonard

Fresh croutons, optional

1. In a blender, mix together all of the dressing ingredients and set in refrigerator until ready to use.

2. Arrange a few green lettuce leaves and watercress on 4 - 8 inch serving plates.

3. Arrange avocado slices, hearts of palm and tomatoes on each plate, sprinkle with basil and croutons and drizzle with the Thousand Island dressing.

Makes 4 servings.

Recipe courtesy of Dae Thompson of Marietta, Georgia.

Photo courtesy of self.com.

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