- 2 medium firm-ripe avocados
- 4 cups moderately packed mixed young savory greens such as arugula, red mustard,
- mizuna, cress, etc.
- Pistachio oil vinaigrette (recipe follows)
- Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
- if desired. These can be done 1 or 2 hours ahead.
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