Chop Salad with Grapefruit and Avocado

Tonight you’ll throw together a crunchy and zesty salad of chopped vegetables and fruits that are guaranteed to add interest to your dinner table. The combination of the sharp citrus of grapefruit, the buttery richness of avocado, and the savory flavor of hardboiled egg make up the essence of this salad.
The salad is enhanced with the watery crispness of jicama and served with cilantro/lime dressing.

Why is it called a chop salad? You guessed it. It’s because everyting is chopped. You’ll find this particular combination very satisfying. Pick up a nice Artisan roll to go along with the meal.

Grocery List: Chop Salad with Grapefruit and Avocado
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Chop Salad with Grapefruit and Avocado

Produce

1 head Romaine lettuce

1 bunch green onions

fresh cilantro (if needed)

1 red, yellow or orange bell pepper

1 cucumber

1 jicama

1 ripe avocado

1 pint cherry tomatoes

1 lime

1 grapefruit

Canned/Dried Foods

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

Cilantro-lime dressing (leftover from last night)

Additional Items

2 fresh artisan rolls (1 per diner)

eggs (if needed)

Nutritional Value: Chop Salad with Grapefruit and Avocado

Chop Salad

Nutritional Analysis

Per Serving

Calories: 480

Protein: 17 g

Carbohydrates: 56 g

Total Fat: 20 g

(Saturated Fat:) 4 g

Dietary Fiber: 13 g

Cholesterol: 210 mg

Sodium: 460 mg

% calories from fat: 40 %

Serving Size:

One- half of the salad – about 2 Cups (16 oz.) with 3 oz. dressing and 1 medium-sized Artisan roll.