Quick and delicious. I opted for 2 tablespoons of lime juice and 1 tablespoon of oil in my dressing; still tasted great.
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
Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from
More From Cooking Light
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. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.
Avocado-Butter Lettuce Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol
- PUBLICATION: Cooking Light
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