Avocado-Cucumber Toss

recipe
This cool salad is a fun addition to Mexican food, and it's much healthier than refried beans covered in cheese.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes

Nutritional Information

Calories 129
Fat 11.3 g
Satfat 1.7 g
Protein 1.8 g
Carbohydrate 7.9 g
Cholesterol 0 mg
Iron 1.0 mg
Sodium 304 mg
Caloriesfromfat 72 %
Fiber 3.5 g
Calcium 17 mg

Ingredients

1 tablespoon plus 1 teaspoon cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cherry tomatoes, quartered (about 12 tomatoes)
1 diced peeled avocado (about
1 cup)
2 cups chopped cucumber

Preparation

Combine first 4 ingredients in a jar; cover tightly, and shake vigorously. Place tomato, avocado, and cucumber in a bowl; add vinegar mixture, and toss gently to coat. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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