Tomato Avocado Salad
Servings: 4 Servings
Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 1 pint cherry tomatoes halved or quartered
- 2 avocados diced
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley chopped
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Set aside.2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- In a large bowl, combine the tomatoes, avocados, red onion, and parsley.1 pint cherry tomatoes, 2 avocados, ¼ cup red onion, ¼ cup fresh parsley
- Pour the lemon and olive oil dressing over the salad and lightly toss to combine. Taste and add more salt and pepper if needed.
- Serve immediately.
Notes
- For the best texture and color, cut the avocado close to serving time and serve the salad shortly after adding the dressing.
- The salad is best enjoyed the day it’s made. Store leftovers in a sealed container in the refrigerator for up to 1 day. The avocado will soften and brown, and the tomatoes may release additional liquid.
Nutrition Facts
Tomato Avocado Salad
Serving Size
1 cup
Amount per Serving
Calories
251
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
15
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Sodium
313
mg
13
%
Potassium
790
mg
23
%
Carbohydrates
15
g
5
%
Fiber
8
g
32
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
1042
IU
21
%
Vitamin C
46
mg
56
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
