About 4 Servings
1 shallot, minced
½ cup of mayonnaise
3 Tbsp ketchup
1 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
½ tsp prepared horseradish
Dash of Tabasco
Dash of Worcestershire sauce
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into large chunks or quarters
½ cucumber, cut into thin slices
3 tomatoes, quartered
1 avocado, peeled, pitted and sliced
½ red onion, thinly sliced
To Prepare Dressing:
In a small bowl combine all of the dressing ingredients. Whisk until ingredients are well blended. Season with salt and freshly ground pepper to taste.
To Prepare Salad:
In 4 salad bowls or small plates, distribute iceberg lettuce chunks. Top with cucumber, tomato, avocado and sliced red onion. Serve dressing on side.
Shallots are small onions that are sweet and mild with a hint of garlic. Most grocery stores carry shallots in the vegetable aisle near onions and garlic.
Tajin is made from Mexican chiles, lime and sea salt. This tangy, spicy seasoning enhances the taste of avocados and tomatoes. Just sprinkle on top and try it!
If you’re watching your waistline, you can use olive oil and balsamic vinegar to dress your salad. Then add some Russian dressing on the side.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.