Papaya and Avocado Salad

From EatingWell:  April/May 2006

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.

4 servings, about 2/3 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 medium papaya, diced
• 1 medium avocado, diced
• 3/4 cup diced jicama
• 2 tablespoons chopped toasted walnuts
• 2 tablespoons low-fat raspberry vinaigrette

 

 

Preparation

1. Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutrition

Per serving : 116 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 2 g Protein; 5 g Fiber; 23 mg Sodium; 325 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1 1/2 fat

Leftover Grilled Chicken? Make Chicken Avocado Salad!

Can't get any simpler than this one!...Leftover grilled chicken breast and some fresh ingredients make this a quick, healthy snack or meal!

 

 

Ingredients

• 3 avocados - peeled, pitted and diced
• 1 pound grilled skinless, boneless chicken breast, diced
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup balsamic vinaigrette salad dressing

Directions

1. In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.

Try this salad in some bibb lettuce leaves for a wrap! Chop up some colorful peppers and tomatoes for added crunch and kick!