Tomato Avocado Salad
One of my favorite summer salads. It's only a few ingredients and very easy to make.
Ingredients
- 1 lb cherry tomatoes, halved
- 1 persian cucumber, cubed
- 1 large avocado, cubed
- Handful of torn basil leaves
Dressing
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- ½ tbsp dijon mustard
- salt and pepper, to taste
Instructions
- In a small bowl, add dressing ingredients. Whisk until dressing is smooth. Add salt and pepper to taste. I added about 1/4 tsp salt and 1/8 tsp black pepper.
- In a large bowl, add tomatoes and cucumber. Pour in dressing. Toss tomatoes and cucumber in dressing and then place into fridge. Allow tomatoes and cucumbers to marinate in dressing for at least 15 minutes.
- Right before serving, stir in avocados and basil.
Notes
- I used a variety of tomatoes to add different flavors and textures but you can just use one type as well.
- Because avocados and basil tend to brown easily, I recommend adding them right before serving.
Serving: 0.25of recipe, Calories: 151kcal, Carbohydrates: 9.5g, Protein: 2.2g, Fat: 12.8g, Saturated Fat: 1.8g, Sodium: 58.2mg, Fiber: 4g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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