A favorite salad of mine is tuna (and I dice up black olives, some tomato,
celery, onion, and cucumber in it, add a touch of garlic powder, white
pepper, and regular Mrs. Dash) on a bed of a cup of nice mixed greens
(spring mix, European mix, or leafy green mix) and then some sliced avocado
near it and a splash of vinaigrette over it. Maybe a little shredded
parm...
This would be a somewhat more elegant presentation, so going to do this
soon!
On Wed, Feb 10, 2010 at 10:27 AM, Chef Gloria 1030 <chefgloria1030@
> wrote:
>
>
> Stuffed Avocados - 9g Carbs, 6g Fiber
>
> From: Eating Well - April/May 2006
>
> Forget the bread; next time you're serving chicken (or seafood or
> tuna) salad for lunch, try mounding it in an avocado half instead.
>
> Nutrition Profile - -
> Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
> | Low saturated fat | Low sodium | Heart healthy | Healthy weight |
> High fiber
>
> Active Time: 10 minutes
> Total Time: 10 minutes
> Servings: 4
>
> 2 medium avocados, halved and pits removed
> 1 cup prepared seafood, tuna or chicken salad
>
> 1. Top each avocado half with 1/4 cup of the salad.
>
> Servings: 4
> Nutrition per Serving:
> 175 Calories, 14g Fat, 2g Sat, 9g Mono, 21mg Cholesterol, 7g Protein,
> 9g Carbs, 6g Fiber, 117mg Sodium, 604mg Potassium
>
> Nutrition Bonus: Protein, fiber, vitamin C, vitamin A, potassium.
>
> Exchanges: 1/2 lean meat, 2 1/2 fat
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