Filling and light spinach and avocado salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 cup bagged baby spinach4 thin slices of peeled cucumber5 thin slices of roma tomatoes1/4 of a medium avocado sliced2 tbsp. kraft light zesty Italian dressing (with extra Virgin Oive Oil reduced fat)
makes 1 serving
1. Measure out 1 cup of bagged baby spinach and plate it.
2. Thinly slice a roma tomatoe (only need 5 slices) Add to top of spinach.
3. Peel and thinly slice about a 1/4 of a medium cucumber ( you could reserve the rest for another meal). Place on top of salad.
4. Cut open an avocado. Use olny a 1/4. Cut into thin slices and put on top. (Place remaining avocado back together with pit and store in a zip-lock bag for future use.)
5. Pour the 2 tbsp. of the dressing over the salad and mix.
6. Eat and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user MOMSFIRST.
1. Measure out 1 cup of bagged baby spinach and plate it.
2. Thinly slice a roma tomatoe (only need 5 slices) Add to top of spinach.
3. Peel and thinly slice about a 1/4 of a medium cucumber ( you could reserve the rest for another meal). Place on top of salad.
4. Cut open an avocado. Use olny a 1/4. Cut into thin slices and put on top. (Place remaining avocado back together with pit and store in a zip-lock bag for future use.)
5. Pour the 2 tbsp. of the dressing over the salad and mix.
6. Eat and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user MOMSFIRST.
Nutritional Info Amount Per Serving
- Calories: 164.8
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 287.8 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 5.2 g
- Protein: 2.7 g
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