Tomato, Cucumber, And Avocado With Lemon Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | July 1994 | 1 | Servings |
INGREDIENTS
| 1/4 | t | Finely grated fresh lemon |
| zest | ||
| 1/4 | c | Fresh lemon juice |
| 1 | T | White-wine vinegar |
| 1 | c | Vegetable oil |
| 1 1/2 | lb | Vine-ripened tomatoes |
| about 3 chopped | ||
| 2 | Seedless cucumbers, chopped | |
| 3 | Avocados, preferably | |
| California | ||
| chopped |
INSTRUCTIONS
In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified. Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered. Serves 12. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3176
Calories From Fat: 2837
Total Fat: 326.7g
Cholesterol: 0mg
Sodium: 764.9mg
Potassium: 4261.6mg
Carbohydrates: 76.5g
Fiber: 56g
Sugar: 5g
Protein: 22.7g