Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 2009

Gallery

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

Recipe Summary

Yield:
7 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

137 calories; fat 11.9g; saturated fat 1.7g; mono fat 7.3g; poly fat 2.3g; protein 2.5g; carbohydrates 7.6g; fiber 4.1g; iron 1.5mg; sodium 106mg; calcium 44mg.
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