Darlene's Healthy Salad

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield: 7 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 11.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 2.5g
  • Carbohydrate: 7.6g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 106mg
  • Calcium: 44mg


  • 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


  1. 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. 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.
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