Touchdown Salad with Avocado-Chipotle Dressing
6.5g
Net Carbs
2.9g
Protein
11.0g
Fat
5.5g
Fiber
146
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 head, large Iceberg Lettuce (Includes Crisphead Types)
- 1 medium Red Onion
- 1/3 cup Real Mayonnaise
- 12 medium (3/4" to 1" dia) Radishes
- 3 medium whole (2-3/5" diameter) Red Tomatoes
- 2 fruit without skin and seeds California Avocados
- 1 cucumber (8-1/4") Cucumber (with Peel)
- 1 head Cos or Romaine Lettuce
- 1/4 teaspoon Cumin
- 1/4 serving Chipotle Peppers in Adobo Sauce
- 1 1/2 teaspoons Salt
- 3 fluid ounces Fresh Lime Juice
Directions:
Chipotle en adobo is dried, smoked jalapeno chiles in a sauce made from vinegar and spices. You can find it in jars and cans in the Mexican foods section of most well-stocked supermarkets. Remove the seeds if you don't like too much heat.
- For the dressing: finely chop 2 tablespoons of the onion and combine with the avocados, mayonnaise, lime juice, chipotle en adobo, salt, and cumin in a blender. Process until smooth, stopping to scrape sides as necessary.
- Thinly slice the remainder of the onion. Toss with the two lettuces, sliced radishes, tomato wedges and cucumber.
- Add dressing and toss gently to coat.
