Southwest Garden Salad
6.8g
Net Carbs
16.8g
Protein
51.3g
Fat
6.3g
Fiber
561
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1 fruit without skin and seed California Avocado
- 1/2 teaspoon Cumin
- 1 cup cherry tomato Red Tomato
- 1/2 teaspoon Salt
- 2 cups shredded Monterey Jack Cheese
- 8 cups shredded Cos or Romaine Lettuce
- 1 fruit (2" diameter) Lime
- 1 cup Cilantro (Coriander)
- 1 cup slice Cucumber (with Peel)
- 1/2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
- 1/8 teaspoon Black Pepper
Directions:
- Make dressing: Juice and zest the lime. Place cilantro, lime juice, lime zest, cumin and half of salt in a blender. Turn on motor and drizzle in oil in a slow, steady stream.
- Toss lettuce, 1 cup of cheese, cucumber and yellow pepper with dressing. Season with black pepper and remaining salt and mound on 4 plates.
- To serve, top with avocado, halved tomatoes and remaining cheese.
