cucumber-bean-avocado-tomato salad
- Number of Servings: 3
Ingredients
1 cucumber1 pint of cherry or grape tomatoes1 avocado 1 cup of cooked whole wheat couscous2 hard boiled eggs0.5 cup of fresh dill1 cup of kidney beans rinsed wellDressing:4 tablespoons miso4 tablespoons seasoned rice vinegar4 tsp honey4 tsp dijon mustard
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.
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.
Nutritional Info 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
Member Reviews