Ham and Guacamole Salad
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RECIPE BY: - Sheila Lukins
From Sunday Parade MagazineINGREDIENTS
FOR THE VINAIGRETTE
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
6 tablespoons olive oilFOR THE SALAD
2 ripe avocados, peeled, halved and pitted
2 tablespoons fresh lemon juice
2 pounds baked ham, cut into coarse slices
2 medium-size ripe tomatoes, halved lengthwise, and thinly sliced
1 medium-size red onion, thinly slivered
2 to 3 tablespoons chopped flat-leaf parsley
6 cups mixed baby salad greens (Mesclun), washed and driedPREPARE THE VINAIGRETTE - Whisk the first 5 ingredients together in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.
Place an avocado half in the palm of your hand, pitted side down, and cut into large slices from the top down; repeat with the other halves. Toss the avocado slices with the lemon juice and set aside.
Place the ham in a large bowl; gently toss with the tomatoes, onion, the reserved avocado slices and parsley. Drizzle with half the vinaigrette and toss.
Before serving, toss the greens with the remaining vinaigrette and divide among 6 to 8 dinner plates. Divide the ham salad evenly and serve atop the greens.
Serves 6 to 8
NOTES - When the ingredients are coarsely sliced, the salad has a rustic and healthful look. The greens add a nice contrast in flavors. Assemble just before serving.