Avocado-Cucumber Toss

recipe
This cool salad is a low-carb 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

Nutritional Information

Calories 129
Caloriesfromfat 0.0 %
Fat 11.3 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 7.9 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 304 mg
Calcium 17 mg

Ingredients

4 teaspoons cider vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cucumber
1 cup cherry tomatoes, quartered
1 diced peeled avocado (about 1 cup)

Preparation

1. Combine first 4 ingredients in a jar; cover tightly, and shake vigorously.

2. Place cucumber, tomato, and avocado in a bowl; add vinegar mixture, and toss gently to coat. Serve immediately.

carbo rating: 4

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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