Cooks' Note
Since the avocado halves are served in the skins, serve with spoons to scoop out the flesh. Don’t hesitate to add a little more dressing, lemon juice, or salt to taste as you eat the avocado.
Recipe information
Yield
serves 2
Ingredients
1 ripe avocado
1/4 lemon
2 teaspoons no sugar added French dressing
Salt to taste
Preparation
Cut the avocado in half lengthwise and remove the pit. Lay the halves cut side up on salad plates, squeeze lemon juice on top, and drizzle with French dressing. Sprinkle with salt.
