This cool salad is a low-carb addition to Mexican food, and it's much healthier than refried beans covered in cheese.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a jar; cover tightly, and shake vigorously.

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

  • carbo rating: 4

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

129 calories; fat 11.3g; saturated fat 1.7g; protein 1.8g; carbohydrates 7.9g; fiber 3.5g; iron 1mg; sodium 304mg; calcium 17mg.
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