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One of my favorite salads, whether accompanying a Mexican entree or just by itself with a piece of leftover meat. And you almost can’t find a more nutritious food than avocado. Just check out the nutritional info below. Half of the recipe is OK during Induction. Many people add finely chopped onion, but I don’t digest raw onion too well, so I leave it out.
INGREDIENTS:
2 leaves romaine lettuce, stems removed, sliced thin
1 avocado
½ plum tomato, seeded, chopped
½ jalapeno, seeded, chopped VERY fine
Dash garlic powder
Dash salt
Few drops of lime or lemon juice (only needed if not serving right away, so it won’t turn dark)
DIRECTIONS: Cut up lettuce and set on serving plate. Run a knife around the avocado to cut through skin and down to the pit. Separate the two halves with your hands. Now whack the seed one time with the knife blade so that it embeds itself in the seed. Twist, lift and the seed will come out with the blade. Discard the seed. Using a large soup spoon, spoon out the meat of the avocado onto a dish and discard peelings. Mash well with a fork. Add remaining ingredients (including onion if adding that), reserving a bit of the tomato for the top garnish. Spoon the mashed guacamole onto the bed of lettuce on the plate and top with a few bits of tomato.
NUTRITIONAL INFO: Makes 1 serving* for a main course, which contains: (* 2 servings, if also having an entree)
294 calories
25.6 g fat
18.3 g carbs, 13.3 g fiber, 2 g NET CARBS
4.5 g protein
173 mg sodium
27% RDA Vitamin A, 37% B6, 50% C, 26% E, 43% copper, 20% iron, 20% magnesium, 21% manganese, 25% niacin, 1067 mg potassium, 17% phosphorous, 25% riboflavin, 16% thiamin, 16% zinc
Buttoni's Low-Carb Recipes 