Hearty & Healthy Avocado Salad

Although I enjoy my fair share of hearty, stick-to-your-ribs foods during the colder months, I still enjoy supplementing my diet with dishes that are often associated more with the summer season, such as green salads.

In this recipe, the crisp romaine lettuce hearts work well with this creamy Caesar-like dressing, and one of my favorite fruits, the misunderstood Avocado. Yes, it is true that they are high in calories and fat. However, they're also packed with nutrition. Avocados are very high in fiber and have 30% more potassium than a banana. (Learn more.)

ROMAINE WITH LEMON-PARMESAN VINAIGRETTE
Makes 4-6 servings

Lemon-Parmesan Vinaigrette
1 tablespoon mayonnaise
¼ cup (1 ounce) grated Parmesan cheese
3 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
¼ cup extra-virgin olive oil (I prefer the remarkable Lucini brand.)
Salt and freshly ground pepper

Salad
1 package romaine hearts, torn into bite-size pieces
1 ripe Hass avocado, peeled, pitted, and sliced
1 small red bell pepper, seeded and finely diced
1 medium cucumber, cut lengthwise, seeded, and cut into thin half-moons

To make the vinaigrette, place the mayonnaise, cheese, lemon juice, and Worcestershire sauce in a blender or food processor. With the machine running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper.

For the salad, combine the romaine, avocado, bell pepper, and cucumber in a large bowl. Add the vinaigrette and toss to coat evenly. Serve immediately.