| 2 (ea. 7.09 oz) | Avocados, raw | |
| 2 cups | Cornsalad, Lamb's Lettuce / Rapunzel / Field Salad / Nut Lettuce, raw | |
| ½ cup | Dill Weed, fresh | |
| 2⅞ cups | Cucumber, with peel, raw, sliced | |
| 3 tbsp | Lemon juice, fresh cold-pressed | |
| 1 tsp | Lemon zest, peel | |
| 3 tbsp | Olive Oil | |
| 1 cup | Feta cheese, Greek cheese from sheep and goat's milk | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 37.42 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.20 oz (calculated)Notes: 1 1/2 cups of salad
- Cut the avocado, cucumber, feta to your liking.
- Clean the salad. Use whatever you like, for example you can use butterhead instead of corn salad.
- Mix together the lemon juice and zest, olive oil, salt and pepper.
- In a large bowl, toss the avocado, cucumber, feta, salad and dill in the dressing.
- Enjoy!
- You can store the salad in an airtight container for up to 5 days in the fridge. The lemon in the dressing should prevent the avocado from browning.
Meal Prep Tip
- Calorie count238 kcal
- % of calories by macros
Fat 74.8 % 178 kcal 16.6 g Net Carbs 8.0 % 19 kcal 4 g Dietary Fiber 4.6 % 11 kcal 4.8 g Protein 12.6 % 30 kcal 6.3 g - Approx. WW SmartPoints™7.0
- Cholesterol 11.2 mg
- Sodium 527.7 mg
- Fat 16.6 g
- Saturated Fat 2.4 g
- Trans Fat 0 g
- Carbohydrates 8.8 g
- Dietary Fiber 4.8 g
- Total Sugars 1.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 6.3 g
- Calcium 138.4 mg
- Iron 1.2 mg
- Magnesium 35.5 mg
- Potassium 533.8 mg
- Zinc 1.1 mg
- Vitamin A (Retinol Equivalents) 133.1 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 19.2 mg
- Folate 62.5 mcg
- Folic Acid 7.5 mcg