Tomato Avocado Salad
Tomato Avocado Salad is simple and fresh topped with a zesty lime and olive oil dressing. It's perfect for a light meal, or a quick side dish.
Servings: 4 servings
Ingredients
- 2 pints Cherry tomatoes rainbow or medley if you can find them
- 2 Hass avocados ripe, but still firm
- 1 cup Thinly sliced red onion
- 2 tablespoons Fresh minced parsley
- 2 Limes
- 4 tablespoons Olive oil
- 2 Garlic cloves minced
- Salt and pepper to taste
Instructions
- Slice avocados in half, remove the pit and scoop out the flesh. Cut avocados into bite sized chunks and place into a medium sized mixing bowl. Squeeze 1 lime over the avocados, sprinkle with a pinch of salt and stir gently.
- Slice cherry tomatoes in half and add to the bowl with the avocados. Stir in the red onion.
- Add olive oil, juice of 1 lime, minced garlic and salt and pepper in a small container with a tight fitting lid. Shake vigorously to combine. Pour over the salad and toss to coat well.
- Taste salad and add salt and pepper to taste.
Notes
- Grape tomatoes and cherry tomatoes can be used interchangeably.
- I like red onion for color, but white can also be used.
- For a more spanish flare, use cilantro Instead of parsley.
- To get the most juice out of the limes, roll them on the counter first using your palm and pressing down slightly.
Nutrition
Calories: 336kcal | Carbohydrates: 20g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 35mg | Potassium: 1040mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 68mg | Calcium: 47mg | Iron: 2mg
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