TOUCHDOWN SALAD WITH AVOCADO-CHIPOTLE DRESSING
Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:00:00
Calories: 138
Fat: 11 grams
Protein: 3 grams
Carbohydrates: 9 grams
Fiber: 4 grams
Net Carbs: 4 grams
Avocado-Chipotle Dressing:
1 medium red onion, divided
2 medium avocados (12 ounces total) , pitted, peeled and
cut into pieces
1/3 cup mayonnaise
3 tablespoons fresh lime juice
1 teaspoon minced chipotle chile in adobo sauce
1 1/4 teaspoons salt
1/4 teaspoon ground cumin
Salad:
1 large (1 pound) head Romaine lettuce (about 8 packed
cups)
1 large (1 1/2 pounds) head iceberg lettuce (about 9 packed
cups)
12 radishes, trimmed and sliced
3 medium tomatoes, cut into wedges
1 medium cucumber, seeded and sliced
1. Finely chop 2 tablespoons of the onion; combine with
the remaining dressing ingredients in a blender. Process
until smooth, stopping to scrape sides as necessary.
2. Thinly slice the remainder of the onion. Toss with the
lettuces, radishes, tomatoes and cucumber. Add
dressing and toss gently to coat.
A blender makes quick work of this super creamy dressingwhich
can be made up to an hour ahead. Toss dressing with greens
just before serving for maximum crispness. Chipotles en
adobo are smoked jalepeo peppers mixed with tomato and
spices in tiny cans; they can be found in the Latin food section
of most supermarkets.
Atkins - Touchdown Salad with Avocado-Chipotle Dressing
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet 
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