• 2 avocados
• 1 tomato, seeded and chopped
• 1 lemon, juiced
• 1 lime, juiced
• 4 cloves garlic, pressed
• 2 cups red leaf lettuce, shredded
• 2 cups Romaine lettuce, shredded
• 1/2 cup hijiki
• 1 cup canned beets, grated
• 1 cup red cabbage, shredded
• 1 cup carrots, grated
• 1/2 cup radishes, sliced
• 1/2 cup cilantro, chopped, as garnish

Combine avocado pulp, tomato, citrus juices and garlic in a food processor. Purée. Season with sea salt and pepper to taste and chill. Mix lettuces together and place on plates as beds for the salad. Combine remaining vegetables and herbs. Place on top of lettuce and drizzle with dressing.

Per serving: calories 289, fat 21.5g, 60% calories from fat, cholesterol 0mg, protein 5.5g, carbohydrates 27.1g, fiber 12.0g, sugar 8.6g, sodium 117mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 1.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chenin Blanc.