Avocado Tomato Salad

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I love a non-recipe recipe. A recipe that really is just a very simple prep technique with a few ingredients. No need to measure. I recently had a breakfast for our department and wanted to serve one vegetable dish. Not an easy feat for a Westerners that usually don’t eat vegetables at breakfast. We had multiple dishes but this one went first – a HUGE bowl quickly disappeared. You could serve this for breakfast as we did or as a side for any meal. You can use any kind of cherry tomatoes, any color, you can also use regular tomatoes cut into small pieces.

Serves 2
Serving Size: 1 cup
Prep Time:  15 minutes
Total Time:  15 minutes

Ingredients:

  • 1 Avocado (medium ripeness), cubed
  • 1 pint cherry tomatoes, cut in half
  • 1-2 tablespoons Balsamic vinegar
  • 1-2 tablespoons Olive oil
  • Salt and pepper to taste

Directions:

  1. Prep the vegetables.
  2. Place in a large bowl and add about 1-2 Tablespoons each of balsamic vinegar and olive oil.
  3. Season with salt and pepper to taste.

Nutrition Information per Serving:

  • Serving Size: 1 cup
  • Vegetables: 0 cups
  • Fruits: 1 cup
  • Calories: 332 calories
  • Carbohydrates: 18 grams
  • Fiber: 9.5 grams
  • Protein: 4.2 grams
  • Fat: 29.1 grams
  • Sodium: 10.8 mg

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