Avocado-Butter Lettuce Salad

Photo: Levi Brown; Styling: Thom Driver

To make the bruschetta shown on our cover, top baguette slices with ricotta cheese mixed with assorted fresh herbs.

 

This recipe goes with Blackened Chicken with Dirty Rice, Grilled Veggie and Hummus Wraps, Tex-Mex Rice Bowl

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 9.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.9g
  • Carbohydrate: 8.3g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 154mg
  • Calcium: 28mg

Ingredients

  • 1 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups torn butter lettuce
  • 1 cup sliced avocado

Preparation

  1. 1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.
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