This avocado salad recipe is one of my favorites. Trust me it so delicious - you will beg for more! Also it is very easy to make (it takes only 15 min), is satisfying and very nutritious: one serving provides 28% of your Daily Value (DV) of vitamin A, 26% of vitamin B-6, 40% of vitamin C, 30% of folate, 20% of manganese, 25 of niacin, 20% of phosphorus, 46% of thiamin, 24% of potassium and 28% of fiber. There are 248 calories and 5g of net carbs per serving.
Diabetes Appropriate, Healthy Weight, High Fiber, High Potassium, High Protein, Low Calories, Low Carbs, Low Cholesterol, Low GI, Dairy Free, Good source of Vitamin A, Vitamin B-6, Vitamin C, Folate, Manganese, Niacin, Phosphorus and Thiamin.
Preparation time: 10 min
Cooking time: 5 min
For the salad:
1x150g ripe avocado, peeled, pitted and sliced into chunky pieces;
6 back bacon rashers;
1 medium tomato, chopped;
2 handfuls of romaine lettuce, torn into bite-size pieces;
1 tbsp. of fresh parsley, chopped;
For the avocado salad dressing:
1/4 of small onion, finely chopped;
1 tsp. of olive oil;
1 tsp. of lemon juice;
1 tsp. of Dijon mustard;
1/2 tsp. of ground cumin;
8 tbsp. of vegetable stock.
In each salad bowl arrange the lettuce with avocado and put to one side.
For the dressing: in a cup mix all the salad dressing ingredients together and put to one side.
For the crispy bacon:
With a paper towel wipe the fat from the frying pan, put it on the heat again, throw in the bacon with the tomatoes and salad
dressing we made above, and let it sizzle to warm through for about 30 seconds.
With a slotted spoon, distribute th bacon and tomatoes
on the top of the lettuce and avocado in each salad bowl, pour the
dressing over the salad, sprinkle with the parsley leaves and black pepper.
Serve immediately before it gets cold.
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