ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Darlene's Healthy Salad

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 7 servings (serving size: 2 cups)

Ingredients

  • 12 cups chopped romaine lettuce (about 1 large head)
  • 2 cups thinly sliced cucumber (about 1 large)
  • 1 cup vertically sliced red onion
  • 1/2 cup thinly sliced radishes (about 3)
  • 2/3 cup vertically sliced peeled ripe avocado (about 1)
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons sunflower seed kernels

Nutrition Information

  • calories 137
  • fat 11.9 g
  • satfat 1.7 g
  • monofat 7.3 g
  • polyfat 2.3 g
  • protein 2.5 g
  • carbohydrate 7.6 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 106 mg
  • calcium 44 mg

How to Make It

  1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.

  2. Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.