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Mexican Avocado Salad

by SusySedano  |  Jul 14, 2012

Mexican Avocado Salad
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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

SERVES 8

  • 24 Cherry Tomato
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Red Wine Vinegar*
  • 1 tsp Salt*
  • 1/4 tsp Ground Black Pepper
  • 1/2 medium Yellow Onion
  • 32 g Jalapeno
  • 2 tbsp Cilantro
  • 1/4 medium head Iceberg lettuce
  • 4 tbsp Hass Avocado

DIRECTIONS

1 Ingredients:
2 cherry tomatoes, quartered
3 tablespoon extra-virgin olive oil
4 teaspoons red wine vinegar
5 teaspoon salt
6 /4 teaspoon freshly ground black pepper
7 /2 medium yellow or white onion, finely chopped
8 jalapeño, seeded and finely chopped
9 tablespoons chopped fresh cilantro
10 /4 medium head iceberg lettuce, cut into 1/2-inch ribbons
11 ripe Hass avocados, seeded, peeled, and chopped
12
13 Directions:
14 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.
15 Makes 8 servings
16 Per serving (1 cup): 100 calories, 9g fat, 4g fiber, 2g protein