Avocado Tomato Salad

This is something I have always made from scratch, but never had measurements for. I was excited to try it out when I found it on pinterest and see how it held up to the one I compile. It is just as yummy. Since avocado can get quite expensive, I save this dish for times when avocado goes on a good sale. In Southern California, I admit to being pretty lucky with avocado prices, but keep your eye out for a sale. Often when there is a great sale here, the only avocado left is unripe. That's not a big deal for us because I buy the unripe avocado and just wait a bit until they are ready. I found a great way to tell if an avocado is ready (without squishing), check out our Kitchen Remedy section to find that tip!

The recipe states that this is one serving, but I think it yields enough for two easily, depending on appetites. It is such a light and healthy dish but it also full of flavor. The lemon juice keeps the avocado from browning slightly, and keeps for a few hours, however, I would not prepare this an entire day in advance. The few hours allow all the flavors to mingle, without discoloring. If desired adding onion could be a nice touch as well.

  •   http://www.keyingredient.com/recipes/459511582/avocado-tomato-salad/

    Sharon Ng
    Monthly Newsletter Contributor since 2012
    Email the author! sharon@dvo.com


Avocado Tomato Salad

A light, yet hearty side that is full of flavor.

Serving size: 2
Calories per serving: 156

2 ripe avocados
2 large ripe beefsteak tomatoes
2 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
salt and pepper to taste

Slice your avocado. To create pretty chunks, cut in a criss-cross. Then pop out the pieces. Cut your tomato in chunks as well. Add lemon juice, cilantro, salt, and pepper. Stir and taste (to see if you want more salt, pepper, or anything else). Serve!

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