Mexican Avocado Salad


TVWBB All-Star
We have made this recipe twice now. It really is very good. Hope you try it.

Mexican Avocado Salad
4 servings

3/4 cup olive oil
1 tsp. curry powder
2 tsp. salt
1/4 cup cider vinegar
1 clove garlic, crushed
1 tsp. sugar
1/2 cup chopped onion
1 (15oz.) can garbanzo beans, drained
1 cup sliced pitted black olives
1 cup chopped avocado

Combine oil, curry powder, salt, vinegar, garlic, and sugar; blend well. Add remaining ingredients except lettuce; stir gently. Let stand at room temperature 1 hour; chill. Drain and serve on lettuce.

Source: Southern Living Dinner & Supper Cookbook - 1977


TVWBB Olympian
Joan do you chop the lettuce ( like Iceberg) or serve it over Romaine ( like a wrap)?