4 Serves
15 Mins
Thoroughly wash the lettuce, cucumber, and tomato under cold running water and pat dry.
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Vitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
149 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
1041 mg / 4,700 mgSodium
305 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
21 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, tomato, and onion into bite-sized pieces, and dice the fresh mango and avocado.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Combine all the chopped vegetables and fruits in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.
7
g52
g12
g
