Avocado-Cucumber Toss

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 0.0%
  • Fat: 11.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 7.9g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 304mg
  • Calcium: 17mg

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