2 lg. heads Boston lettuce
2 lg. ripe avocados, peeled, pitted and cut in lengthwise slices
2 tbsp. lemon juice
2 lg. bunches watercress
4 ripe kiwi fruit, pared and sliced
2 c. celery, cut diagonally
1/4 c. toasted sesame seed
Pineapple-lemon-mint salad dressing

Line large bowl with large outer leaves of lettuce. Tear remaining leaves into bowl. Sprinkle avocado with lemon juice. Remove large stems from watercress. Arrange avocado, watercress, kiwi rounds and celery on lettuce. Sprinkle with sesame seeds. Pour dressing over and toss. 12 servings.

DRESSING:

3/4 c. salad oil
1 tsp. lemon peel
2 tbsp. lemon juice
1 tsp. dried mint, crumbled
3/4 tsp. salt
1/2 tsp. dry mustard

Combine, cover, refrigerate until ready to use. Makes 1 cup dressing.