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[Obesity Discussion]

CUCUMBER-AVOCADO SALAD WITH TOASTED CUMIN DRESSING

Servings: 4
Prep time: 0:20:00
Bake/Cook time: 0:00:00

Calories: 253
Fat: 24 grams
Protein: 2 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Net Carbs: 6 grams
1 tablespoon cumin seeds or 1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1/3 cup mild olive oil
Salt and pepper
6 cups prepared mixed salad greens
1 small avocado, peeled, pitted and cut into 1-inch cubes
1 tomato, cored, seeded, chopped
1 small cucumber, seeded and diced
2 tablespoons finely chopped red onion
1. In small dry skillet over low heat, toast cumin seeds or
ground cumin 2 minutes or until fragrant, stirring
occasionally. If using seeds, grind in a mortar or coffee
grinder and place in small bowl. Add lemon juice and
whisk well. Add oil in a thin, steady stream, whisking
until blended. Add salt and pepper to taste. In large
salad bowl, combine greens with 1/4 cup dressing; toss
to coat. Place on serving plates. Mix avocado, tomato,
cucumber, and onion with remaining dressing; toss to
coat. Top each portion of greens with avocado mixture.
Avocado mixed with vegetables and fragrant cumin dressing
makes a nice change of pace.

Atkins - Cucumber-Avocado Salad with Toasted Cumin Dressing

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