TACCO Salad

This can be enjoyed with your favorite meat or simply alone. You can have this along with a steak, grilled chicken breast, baked chicken, baked fish, boiled shrimp, baked pork chops, lamb chops, roast beef, turkey, and the list just goes on. Want to take it up a notch? Boil, chill and dice up some shrimp (not included in nutrition facts). With this recipe and any other recipe, moderation is key. Too much of anything can be bad.

Makes 4 servings
Serving size ~ 1 cup
Prep time: 10-15 minutes

Ingredients for TACCO salad

• 1 vine tomato
• 1 Hass avocado
• 1 cucumber
• 1/3 cup cilantro
• 1/4 cup onion
• 1 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions for TACCO salad

1. Start by washing all of your vegetables very well.
2. Dice your cucumber, tomato, onion, and avocado into small pieces.
3. Add all of the ingredients into a bowl or container of your choice as long as it can be tightly closed.
4. Chop your cilantro if you are using fresh and add to the bowl or container.
5. Next, add your lemon juice this will help with the avocado browning. Add olive oil to coat.
6. Lastly salt and pepper to taste.
7. Stir and enjoy. You can either allow to chill or enjoy now.

Notes: You may use dry cilantro but I prefer fresh. There is a big difference in the taste. You can use bottled lemon juice or squeeze a lemon.