Recipes

Cucumber-Avocado Salad with Toasted Cumin Dressing Recipe

Atkins Cucumber-Avocado Salad with Toasted Cumin Dressing
6.9g
Net Carbs
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.2g

Protein

25g

Fat

5.7g

Fiber

270.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 tsp Cumin
  • 0 1/3 cup Extra Virgin Olive Oil
  • 6 cup, shredded or chopped Mixed Salad Greens
  • 1 fruit without skin and seeds California Avocados
  • 0 1/8 cup, chopped Red Onions
  • 1 large whole (3" dia) Red Tomatoes
  • 1 cucumber (8-1/4") Cucumber (with Peel)
  • 1 1/2 fl oz Fresh Lemon Juice

DIRECTIONS

If you are using cumin seeds instead of ground cumin, grind 1 tablespoon of cumin seeds to yield 1 teaspoon of the ground spice. 
 
  1. In small dry skillet over low heat, toast cumin 2 minutes or until fragrant, stirring frequently.
  2. In small bowl, whisk cumin and lemon juice together. Add oil in a thin, steady stream, whisking until blended. Add salt and freshly ground black pepper to taste.
  3. In large salad bowl, combine greens with 1/4 cup dressing; toss to coat. Place on 4 serving plates.
  4. Dice the avocado, tomato, cucumber and onion and place in a bowl with the  remaining dressing; toss to coat. Top each portion of greens with avocado mixture. Adjust seasonings.
  5. Serve immediately.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.

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