Try this Mexican-Style Summer Salad recipe, or contribute your own.
Suggest a better description4 SERVINGS DAIRY-FREE MEAL PLAN: When time is short, turn to the deli section of your supermarket for help. It often sells grilled vegetables, which you can easily use for fajitas. Heat the vegetables in the oven or on the stove top and serve with warmed flour tortillas. Serve with cut-up limes for squeezing, salsa and shredded Monterey Jack cheese if desired. Avocado adds wonderful substance to this refreshing salad flavored with lime and a hint of cumin. If desired, substitute jicama, peeled and cut into sticks, for the cucumber slices. In medium non-metallic bowl, whisk together 2 tablespoons of lime juice and 1/2 teaspoon of salt. Add tomatoes, avocados, scallions and garlic. Using rubber spatula, gently fold to combine. Season to taste with pepper and set aside. In large bowl, whisk together oil, cumin, remaining 1 tablespoon lime juice and 1/8 teaspoon salt. Add lettuce and toss. Season with pepper. Divide lettuce among plates. Top each with mound of avocado mixture. Sprinkle with cucumber and cilantro and serve. PER SERVING: 233 CAL.; 5G PROT.; 18G TOTAL FAT (3G SAT. FAT); 17G CARB.; 0 CHOL.; 294MG SOD.; 7G FIBER By Kathleen
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Serving Size: 1 Serving (662g) | ||
Recipe Makes: 4 | ||
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Calories: 364 | ||
Calories from Fat: 242 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.2mg | 2 % | |
Potassium 1939.9mg | 51 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 13.1g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 364
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