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Karry Hosford Photo by: Karry Hosford

Tomato Salad with Avocado and Preserved Lemons

Cooking Light JUNE 2004

  • Yield: 8 servings (serving size: 1/2 cup)

Ingredients

  • 1/2 teaspoon salt
  • 1 diced peeled avocado
  • 2 tablespoons chopped fresh parsley

Preparation

Combine first 5 ingredients. Sprinkle with parsley.

Note: Nutritional analysis includes Quick Preserved Lemons.

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 63%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.3g
  • Carbohydrate: 6.3g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 245mg
  • Calcium: 10mg
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