In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Set aside.
2 tablespoons freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, Salt and pepper
In a separate large bowl, combine the tomatoes, avocados, onion, and parsley. Pour the lemon and olive oil mixture over the vegetables and lightly toss. Add additional salt and pepper if needed.
1 pint cherry tomatoes, 2 avocados, ¼ cup purple onion, ¼ cup freshly chopped parsley
Serve immediately, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of the tomato avocado salad. Actual calories will vary. Leftovers can be stored in your fridge, in a sealed container, for up to three (3) days.