We create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Fiesta Chopped Salad
Fiesta Chopped Salad
Prep Time
30 min
Yield
8 servings
Ingredients
- 1 medium sweet red pepper, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium tomato, seeded and chopped
- 1 medium cucumber, seeded and chopped
- 1 small zucchini, chopped
- 2 green onions, chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large ripe avocado, peeled and chopped
- 1 tablespoon lemon juice
Directions
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 91 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
