Southwestern Salad with Poblano and Avocado
Servings: 8
Ingredients
- 8 cups chopped cabbage
- 1 medium poblano, chopped, about 1 cup
- 1 cup chopped red and yellow bell pepper
- ½ cup chopped green onion, whites and light green
- 1 cup chopped cilantro, stems removed
- 1 medium avocado
- 6 ounces queso fresco, crumbled
- 1 large lime, juiced
- ⅓ cup extra virgin olive oil
- salt and pepper, to taste
Instructions
- Chop cabbage, peppers, onion, cilantro and avocado and place into a large serving bowl in piles for presentation. You could also use a food processor.
- Crumble the queso fresco and add to serving bowl.
- Juice the lime and pour over the salad.
- Drizzle in the olive oil and add a dash of salt and pepper.
- Toss the salad just prior to serving and adjust salt and pepper as needed.
Nutrition
Serving: 1peopleCalories: 214kcalCarbohydrates: 10gProtein: 6gFat: 18gFiber: 5gNet Carbohydrates: 5g