Try this Diced Gazpacho Salad recipe, or contribute your own.
Suggest a better descriptionRemove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and cut into 1/2-inch dice. Coarsely slice 2 tomatillos and combine in food processor with salt, oregano, parsley, and pepper to taste; chop fine. Add oil and blend. Cut remaining tomatillos into 1/4-inch dice. Combine diced tomatillos, onion, cucumber, and red pepper in a serving dish; toss with dressing. Add avocado and toss gently. Cover and chill for about an hour before serving to 4. from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider Source: Chicago Sun Times, March 20, 1986 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:33 +0000 From: Linda Place
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 | ||
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Calories: 172 | ||
Calories from Fat: 114 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 652.7mg | 17 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 8.8g | ||
Protein 2.8g | 4 % | |
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: 172
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