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Mexican Avocado Salad

Mexican Avocado Salad
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Prep Time: 0 min Serves: 8
Cooking Time: 0 min Yield: 8 Servings
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Love guacamole? Then you’ll love this low-carb Mexican salad! Serve it as is or leave out the lettuce and mix the avocado into the tomato mixture to serve as a salsa over grilled chicken breast or fish, recommends Colette Heimowitz, M.Sc., who created this salad for The New Atkins for a New You Cookbook.

Ingredients

Directions

Ingredients:
24 cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium yellow or white onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1/4 medium head iceberg lettuce, cut into 1/2-inch ribbons
2 ripe Hass avocados, seeded, peeled, and chopped


Directions:

Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl. Let stand at room temperature for 1 hour. Add onion, jalapeño, and cilantro. Toss well. Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.

Makes 8 servings

Per serving (1 cup): 100 calories, 9g fat, 4g fiber, 2g protein

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