Recipes from an Italian Summer: Avocado Salad

I can't believe that I went pretty much my entire childhood without avocados.  How does something like that happen?  Something that is now the bright center of my universe.  Okay, maybe that's an exaggeration.  Chocolate is the bright center of my universe.  Avocados are the next galaxy out.

Avocado Salad
From Recipes from an Italian Summer

2 avocados
Juice of 1 lemon, strained
2 mandarin oranges or tangerines
1 head romaine lettuce, separated into leaves
2 tomatoes, sliced
1 green onion, sliced
2 tablespoons chopped flat-leaf Italian parsley
2 teaspoons Dijon mustard
6 tablespoons (generous ⅓ cup) olive oil
Sea salt and freshly ground black pepper

Peel, halve and stone the avocados, then cut them into slices and sprinkle with the lemon juice to prevent discoloration. Peel the mandarins, remove all traces of white pith and cut into round slices. Arrange the lettuce leaves on individual dishes. Make a layer of tomato and spring onion slices on the leaves, cover with avocado slices in a circle and top with slices of mandarin. Sprinkle with the parsley.

Whisk together the mustard, oil, a pinch of salt and a pinch of pepper in a bowl, pour over the salads and serve.

Makes 4 servings