2 cups very small, crisp raw cauliflowerets
1 cup cooked green beans
1/2 cup sliced ripe olives
1/4 cup chopped pimento
1/4 cup chopped onion
Oil and Vinegar Dressing
Salt to taste
6 small lettuce leaves
3 large ripe avocados
Lemon wedges
1. Combine all ingredients, except lettuce, avocados, and lemon wedges; stir gently until evenly mixed and coated with dressing.
2. Refrigerate at least 1 hour before serving.
3. When ready to serve, peel, halve, and remove pits from avocados. Place a lettuce leaf on each serving plate; top with avocado half filled with a mound of cauliflower salad. Serve with lemon wedges.
6 SERVINGS