This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.
Nutrition Facts
Nutrition Facts
| Calories | 218 | |
|---|---|---|
| Total Fat | 19.4 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 4.6 g | |
| Monounsaturated Fat | 12.3 g | |
| Cholesterol | 0 mg | |
| Sodium | 5 mg | |
| Total Carbohydrate | 13 g | |
| Dietary Fiber | 3 g | |
| Sugars | 6 g | |
| Protein | 2 g | |
Dietary Exchanges
1/2 fruit, 1 vegetable, 4 fat
Ingredients
-
1/4 cup canola oil -
1/4 cup cilantro (finely chopped) -
2 tablespoons white wine vinegar -
2 tablespoons lemon juice -
1 tablespoon shallot (minced) -
1/8 teaspoon cilantro seed -
1/8 teaspoon ground cumin -
6 ounce butter lettuce (roughly chopped) -
1 medium cucumber (sliced) -
1 cup fresh pineapple (diced) -
1 cup avocado (diced) -
1/2 cup cilantro leaves (whole)
Directions
-
In a small bowl, whisk together canola oil, cilantro, white wine vinegar, lemon juice, shallot, cilantro seed, and cumin until well combined. -
In a large bowl, combine the lettuce, cucumbers, pineapples, avocado, and whole cilantro leaves; toss gently with dressing.