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Avocado Salad Mexicano

salad.queen's picture
  Western tomato 1⁄2 Cup (8 tbs), diced
  Cooked vegetable/Green beans / peas 1⁄2 Cup (8 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄4 Cup (4 tbs), chopped
  Green onion 3 Tablespoon, chopped
  Ripe olives 1⁄4 Cup (4 tbs), sliced
  Blue cheese 2 Tablespoon, crumbled
  Prepared french dressing 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  California avocados 4
  Lime juice/Lemon juice 1 Tablespoon
  Ripe olives 1 Tablespoon

Gently mix tomato, beans or peas,- green pepper celery, onion, olives, cheese and French dressing.
Season to taste with salt and pepper; chill.
Just before serving, cut avocados lengthwise into halves; remove seeds and skin.
Sprinkle with lime juice.
Arrange avocados on salad greens.
Heap marinated vegetable mixture into avocados.
Top each serving with whole olive

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 179

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 2.8 mg0.9%

Sodium 280.6 mg11.7%

Total Carbohydrates 14 g4.6%

Dietary Fiber 8.3 g33.2%

Sugars 3 g

Protein 4 g7.3%

Vitamin A 21.6% Vitamin C 31.7%

Calcium 5.9% Iron 6.3%

*Based on a 2000 Calorie diet


Avocado Salad Mexicano Recipe