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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 385.1
  • Total Fat: 13.0 g
  • Cholesterol: 142.4 mg
  • Sodium: 679.6 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 12.4 g
  • Protein: 13.7 g

View full nutritional breakdown of cucumber-bean-avocado-tomato salad calories by ingredient
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cucumber-bean-avocado-tomato salad

Submitted by: SMASHY

Introduction

nice balanced lunch good for brown bagging nice balanced lunch good for brown bagging
Number of Servings: 3

Ingredients

    1 cucumber
    1 pint of cherry or grape tomatoes
    1 avocado
    1 cup of cooked whole wheat couscous
    2 hard boiled eggs
    0.5 cup of fresh dill
    1 cup of kidney beans rinsed well
    Dressing:
    4 tablespoons miso
    4 tablespoons seasoned rice vinegar
    4 tsp honey
    4 tsp dijon mustard

Directions

cook and cool eggs and cous cous (i usually stick the pot in the freezer while i work on the rest of the salad)

assemble salad by chopping stuff up and putting it in a bowl

for dressing: note that the measurements are my starting off points and then i spend 10 minutes adjusting to fit my taste that day... other stuff works in the dressing as well, like peanut butter, or thai chili paste... from whatever amount i end up with i use half a cup to toss the salad and save the rest

Number of Servings: 3

Recipe submitted by SparkPeople user SMASHY.






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