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Fiesta Chopped Salad

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Fiesta Chopped Salad Recipe photo by Taste of Home

Ingredients

  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 medium cucumber, seeded and chopped
  • 1 small zucchini, chopped
  • 2 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large ripe avocado, peeled and chopped
  • 1 tablespoon lemon juice

Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 91 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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