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Avocado Salad Monterey

garden.fresh's picture
  Avocados 2 , half length wise
  Salad greens 6 Cup (96 tbs) (Bite Size)
  Tomato 1 , cut into wedges
  Cream cheese 3 Ounce, cut into 0.5 in. cubes
  Sliced cooked zucchini 1 Cup (16 tbs)
  Green chili peppers 2 , sliced
  Salad oil 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Chopped onion 1 Tablespoon
  Salt 1 Teaspoon
  Seasoned pepper 1⁄8 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon

Remove avocado seed; skin.
Slice lengthwise again; sprinkle with lemon juice.
Line salad bowl with greens.
Arrange avocados, tomato, cheese, zucchini and peppers over greens.
Combine remaining ingredients, beating or shaking well to blend.
Pour over salad.
Toss lightly just before serving.
NOTE: One cup well drained canned "pear" tomatoes and 1 cup cut Blue Lake green beans may be sub stituted for tomato and zucchini.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 201 Calories from Fat 161

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 3.5 g17.6%

Trans Fat 0.1 g

Cholesterol 11.7 mg3.9%

Sodium 289.7 mg12.1%

Total Carbohydrates 9 g2.9%

Dietary Fiber 4.6 g18.3%

Sugars 3.1 g

Protein 3 g5.2%

Vitamin A 19.1% Vitamin C 37.4%

Calcium 2.7% Iron 3.6%

*Based on a 2000 Calorie diet

Avocado Salad Monterey Recipe