This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Cups of Fruits and Vegetables per Serving: 2
- 6 cups mixed salad greens
- 3 medium ripe tomatoes, cut into ¾-inch cubes
- 5 green onions, chopped
- 1 small cucumber, partially peeled and cut into ¾-inch cubes
- 3 Tbsp. lemon juice, divided
- 1/3 tsp. garlic powder
- 1 tsp. of coarsely ground black pepper
- ½ tsp. salt
- 1 large ripe California avocado, peeled
Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl. Toss with 2 tablespoons lemon juice, garlic powder, black pepper and salt. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick. Arrange slices on top of salad like a starburst. Brush remaining lemon juice and serve immediately.
Each serving provides: An excellent source of vitamin A, vitamin C and folate, and a good source of potassium and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 81||Carbohydrates: 10g|
|Total Fat: 4.8g||Cholesterol: 0mg|
|Saturated Fat: 0.7g||Dietary Fiber: 5g|
|% of Calories from Fat: 47%||Sodium: 216mg|