Jun 15, 2014

Mexican Avocado Salad (Low-Carb, vegetarian)


Ingredients:
  • 24 cherry tomatoes, quartered
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ medium onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • ¼ medium head iceberg lettuce, cut into ½-inch ribbons
  • 2 ripe avocados, seeded, peeled, and chopped

  1. Combine tomatoes, oil, vinegar, salt, and pepper in a medium bowl
  2. Let stand at room temperature for 1 hour. 
  3. Add onion, jalapeño and cilantro; toss well.
  4. Arrange lettuce on a platter and top with avocado. 
  5. Spoon tomato mixture on top and serve.
Nutrition (per serving): 100 calories, 9 g fat, 7 g carbs, 2 g protein, 4 g fiber

No comments:

Twitter