Fajita Salad

Makes 4
Prep 10 m


  1. 1 of 1 Place 2 diced ripe avocados in a medium bowl; fold in 1/3 cup chopped red onion, 3 tbsp chopped cilantro, 1 tbsp lime juice and 1/8 tsp each salt and pepper. Line 4 plates with red leafy lettuce. On each plate arrange 2 slices roast beef, 2 slices pepper Jack cheese and a quarter of the avocado mixture. Serve with 1 tbsp reduced-fat ranch dressing.
Nutrition Information for Fajita Salad
Servings Per Recipe: 4
Per Serving: 490 kcal cal., 34 g Fat, total