Avocado Salad

• 1 teaspoon Dijon Mustard
• 2 Tablespoons White Wine Vinegar
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Grounded Black Pepper
• 4 Tablespoons Extra Virgin Olive Oil
• 1 whole Tomato
• 1 whole Roasted Bell Pepper
• 5 sticks Crab (Imitation Crab)
• 1 whole Avocado
• 1/2 teaspoons Fresh Parsley

1. Whisk the mustard and vinegar.
2. When the mustard has fully dissolved, season with salt and pepper then slowly add the oil, mixing all the time until the you have a homogenous sauce.
3. Dice the tomato along with roasted pepper and crab sticks.
4. Slice the avocado in half, place each half on a plate.
5. Divide the tomatoes, pepper and crab sticks equally.
6. Spoon over some vinaigrette, sprinkle some fresh parsley.
7. Serve.

dijon mustard, white wine vinegar, salt, freshly grounded black pepper, olive oil, tomato, pepper, avocado, fresh parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/avocado-salad-2/ (may not work)